Saffron Risotto with Grana Padano PDO
Difficulty Medium
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Preparation  35 min
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Servings for  4 people
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Saffron risotto is one of the great classics of Italian cuisine, renowned for its vibrant colour and delicate flavour. Also known as risotto giallo (yellow risotto), it is closely associated with the traditional risotto alla milanese, a symbol of Lombard gastronomy. Creamy, fragrant and made with simple ingredients, it is the perfect dish for bringing an elegant yet easy-to-prepare first course to the table.
But how do you make saffron risotto? It only takes a few steps and high-quality ingredients, such as Grana Padano PDO. When stirred in at the final stage, it gives the dish an irresistible creaminess and a rich, enveloping flavour.
Here is our saffron risotto recipe.
Ingredients
Carnaroli or Arborio rice, 320 g
Saffron, 1 sachet or a few strands
Onions, 2
Carrot, 1
Celery, 1 stick
Butter, 40 g
Grana Padano PDO, grated, 60 g
Dry white wine, ½ glass
Extra virgin olive oil, 2 tablespoons
Salt, to taste
Preparation
To prepare the vegetable stock, bring water to the boil with the carrot, celery and one onion. Simmer for around 20 minutes, then strain the stock and keep it warm.
Finely chop the onion or shallot. In a saucepan, heat the extra virgin olive oil with half of the butter and gently sauté the chopped onion until soft and translucent.
Add the rice and toast it for 2–3 minutes, stirring frequently. The grains should become slightly glossy. This step is essential for achieving a creamy risotto with well-separated grains.
Deglaze with the dry white wine and allow the alcohol to evaporate completely, stirring as you go.
Begin adding the hot vegetable stock one ladle at a time, stirring and allowing it to be absorbed before adding more. Continue this process for about 15 minutes.
Dissolve the saffron in a small ladle of hot stock and add it to the rice halfway through cooking. Stir well to evenly distribute the colour and aroma.
When the rice is al dente, remove from the heat and finish by stirring in the remaining butter and grated Grana Padano. Mix vigorously to achieve a creamy, well-bound risotto.
Let it rest for one minute, then serve hot.
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