Serves 4 · 35–40 minutes · Medium difficulty
A good risotto is not a plate of dry rice with sauce poured over it. It is a continuous whole: cooked but still firm grains, a cream that binds them together, and the aroma of saffron that reaches you before the first spoonful.
Ingredients for 4 people
- 320 g Carnaroli or Arborio rice
- 1 sachet of powdered saffron (about 0.1–0.15 g), or saffron threads according to the product instructions
- 1 small onion or shallot
- 35 g butter for sautéing and 35 g cold butter for finishing
- 50 g grated Parmigiano Reggiano
- About 800 ml hot vegetable broth, plus more if needed
- 60 ml dry white wine, optional
- Salt to taste
Step-by-step preparation
- Heat the broth. Keep it gently simmering in a saucepan. If using saffron threads, steep them in a little hot water according to the instructions.
- Prepare the base. Finely chop the onion or shallot and soften it in 35 g of butter in a wide saucepan over low heat for about 5 minutes.
- Toast the rice. Add the rice and stir for a couple of minutes. The grains should be hot but not burnt. If desired, deglaze with the wine and allow it to evaporate.
- Cook gradually. Add the hot broth one ladleful at a time, stirring just enough to prevent sticking. Wait until the liquid is partially absorbed before adding more.
- Add the saffron. About two-thirds of the way through cooking, dissolve the saffron in a little hot broth and add it to the rice. The total cooking time depends on the variety; check by tasting and refer to the package.
- Finish off the heat. Turn off the heat when the rice is al dente and still soft. Add the cold butter and Parmigiano, mix vigorously, and let it rest covered for one minute.
- Check the consistency. If it is too thick, add a very small amount of hot broth. Serve immediately: the risotto should move on the plate without becoming soup.
Can you make saffron risotto without cream?
Yes, and that is exactly what this recipe is: the starch from the rice, the butter, and the cheese create a creamy finish. Cream is not necessary.
Why does risotto turn out sticky?
It may be due to overcooking, an unbalanced amount of liquid, or finishing it for too long. Keep the grains slightly firm and add broth little by little.
Which rice should you choose?
Carnaroli and Arborio are both popular options. For guidance on portion sizes, read how much rice to weigh per person.
Would you like to understand consistency better? Also read how finishing pasta works: the technique is different, but the idea of binding the sauce always starts with balance.