Creamy Saffron Risotto (Risotto alla Milanese)

This creamy Saffron Risotto, will transport you to Italy! The saffron adds a wonderful aroma, color and flavor with comfort in every bite

📝 Ingredients

• Good pinch of saffron threads or 1/4 tsp saffron powder
• 1 1/2 cups arborio rice
• 1/2 white onion
• 1/2 cup white wine
• 6 cups vegetable broth (or chicken broth)
• 2 oz / 50g finely grated parmesan cheese
• 2-3 tablespoons extra virgin olive oil
• Salt to taste

👨‍🍳 Instructions

1. 1Grind the saffron threads using a mortar and pestle or a small blender to create a rough powder consistencyAdd ¼ teaspoon of the powder into a small glass or ramekin with 3 tablespoons of boiling water and allow it to infuse on the side
2. 2Finely dice the onion and saute in a large saucepan with olive oil over a low heatAt the same time, heat the broth in a separate pot over the stove top
3. 3Once the onions are translucent, add the arborio rice and toast the rice for a few minutes
4. 4Increase to medium heat, pour in the white wine and stir through. Once most of it has evaporated, add 2 ladles of the hot broth and a good pinch of salt and stir
5. 5When most of the liquid has been absorbed, continue to add one ladle of broth in at a time, continuously stirring to cook the rice through
6. 6Repeat the previous step until you have reached half way through the broth. Then add the infused saffron water and stir through the risotto to create the lovely yellow color
7. 7Continue to add the broth in one ladle at a time and ensure you taste the rice as you go. Once it's almost cooked, add the finely grated parmesan cheese and continuously stir for a few minutes to create a creamy consistency, adding the broth as needed
8. 8When the risotto has reached your desired texture (note, it should be silky and still slightly wet, not dry or mushy), drizzle with a tablespoon of olive oil and serve up your delicious Saffron Risotto!