It’s an authentic Italian recipe you can make in 30 minutes and surprise your family or guests with a fun, refined, and inviting risotto dish. Let’s see how to make it! Check out our best Italian recipe collection!
Ingredients
Instructions
Variations
More Italian dinners
It’s probably the easiest risotto of all, and you can make it with seven simple ingredients following a simple process. In less than 30 minutes, you’ll have a delicious, comforting Italian dinner on your table that’ll get rave reviews. Saffron is a spice with a distinctive fragrance and a potent pigment that colors the rice with a rich yellow hue. It’s believed that saffron originated in Iran, Greece, or Mesopotamia thousands of years ago. It is now used in popular dishes worldwide, from this Italian saffron risotto to Spanish paella, French bouillabaisse, and South Asian Biryani rice dishes. Saffron risotto is one of the best recipes to appreciate this wonderful spice’s full flavor and aroma in a comforting and familiar dish to most of us. Other excellent varieties are Carnaroli, Roma, Baldo, and Vialone Nano. If you can’t find any of these, you can buy rice with “Risotto Rice” written on the package. You can’t substitute any other rice for risotto rice to make risotto because it has a higher starch content that makes the dish creamy and a grain that keeps its texture.
Onion
You can use white onion, yellow onion, or shallot.
Saffron
Saffron comes in two forms; saffron powder and saffron threads. You can make saffron risotto with both. However, if you use saffron powder, you’ll need 0.1 grams of saffron per 4 people. If you use saffron threads, you’ll need 0.2 grams of saffron per 4 people. Stick to our quantities below for best results, do not use more saffron than required, or it’ll overpower the dish. To use the saffron, soak it in hot, almost boiling water or broth for 2 minutes.
White wine
Dry white wine is optional in saffron risotto. You can replace it with vegetable broth.
Vegetable broth
You can use store-bought or homemade vegetable stock.
Salt
Just a touch of sea salt or kosher salt to help the flavors meld together.
Butter
Use unsalted butter (go for European-style butter for the best flavor) or vegan butter.
Parmesan cheese
Parmesan cheese adds a ton of flavor to the final dish and complements the saffron beautifully. For the best flavor, go for Parmigiano Reggiano or Grana Padano (best if freshly grated). Alternatively, you can use a vegan parmesan cheese alternative to make the recipe dairy-free. Finely chop the onion, then gently fry it in a large skillet with the olive oil for 3 minutes, stirring often. The onion should be translucent and slightly golden; don’t make it brown. Add in the Arborio rice, and stir it on medium-high heat for about a minute. Important: unlike other rice varieties, risotto rice should not be rinsed or washed. Now add the white wine, stir, then when the wine has evaporated, add 1 cup of vegetable broth. Stir almost continuously on medium heat, then when the broth is absorbed, add another cup. Stir and add one cup of broth at a time; then, at the 10-minute mark, dissolve the saffron in a small bowl with a ladleful of hot broth and add it to the rice. Keep stirring and adding broth, a little at a time, until the rice is creamy and al dente, with a bite to it – about 5 more minutes. Risotto takes 14 to 18 minutes to cook, depending on the rice quality. Now, turn the heat off, let the rice cool down for 1 minute, then add the butter and grated parmesan cheese. Stir for another minute (heat off) until butter and cheese melt. Add a little broth if the rice gets too thick. Note: risotto should be creamy and thin, not thick, mushy, and pasty, and not soupy. You should be able to see the rice grains clearly. We like to serve it as a main or as a side dish with greens, salads, or seasonal roasted vegetables:
Fennel and orange saladRed cabbage slawEasy side salad with greens and grated carrotShaved brussels sprout salad
You can also serve it with one of our protein-rich dishes to make it a complete meal:
Mushroom tofu cutlets: an easy 20-minute main with plenty of plant-based proteinBaked tofu with vegetables steamed in the oven with lemon and tomatoesChickpea salad with fresh greens and a mustard dressingMarinated tofu cubes: charred and jerky-like texture, a great main with rice dishes
Tofu Mushroom Recipe
Chickpea Salad
Vegan Fish
Marinated Tofu
Mushroom risotto
Probably the most beloved risotto in the world, mushroom risotto is easy to make and packed with an earthy and irresistible mushroom flavor. It’s a guaranteed crowd-pleaser for kids and adults alike. Check out our mushroom risotto recipe.
Tomato risotto
There’s nothing more comforting than a warm, creamy, and tasty tomato risotto with basil or oregano. It’s a staple of Italian home cooking, and you can make it with a few pantry staples. Check out our tomato risotto recipe.
Eggplant risotto
Eggplants are everywhere in Italian cooking, and they graciously made their way into this delicious risotto. Reminiscent of eggplant parmigiana, this recipe combines tomato, eggplant, basil, and parmesan with creamy risotto rice cooked to perfection. Check out our eggplant risotto.
Zucchini risotto
A summery, light, and veggie-packed risotto recipe made with shredded zucchini and grated lemon zest. It’s an original way of enjoying your leftover zucchini. Check out our zucchini risotto recipe.
Butternut squash risotto
You will love the fall colors and flavors of this butternut squash risotto. Make it with diced butternut squash and sage leaves. It has a mildly sweet and comforting taste and an ultra-creamy texture thanks to the melty butternut squash. Check out our butternut squash risotto recipe. Then warm it up in a pan with a dash of water or in the microwave with a couple of tablespoons of water on top.
Leftover ideas
If you have leftover risotto, consider turning it into rice balls, risotto cakes, pan-fried risotto (riso al salto), or into Supplì. They are all delicious dishes to enjoy the day after.
Tips
Don’t wash the rice: washing removes starch, making the risotto less creamy.Use rice made for risotto: other rice varieties, such as basmati rice, wild rice, and wholegrain rice, don’t have enough starch and won’t make a great risotto.Add broth slowly: Add broth, two ladles at a time (max), then keep stirring often, almost the whole time. When the broth has almost completely evaporated, add two more ladlefuls. Stirring helps the rice release the starch, which will then help with the creaminess of the dish.Add butter and cheese with heat off: the residual heat is enough to melt cheese and butter, and you won’t risk splitting the cheese (which might result in a lumpy risotto).
Questions
Italian Rice Balls
Risotto Cakes
Riso al Salto
Supplì alla Romana
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