Recipe and photos by Launie Kettler
Is there anything better than creamy, savory risotto that’s kissed with a hint of sweetness from shallots? If there is, we can’t think of what it is.
Known in Italy as Risotto alla Milanese, saffron risotto is one of the favorite foods of Northern Italian cuisine and can be found on the menus of the top restaurants of the Lombardy region’s stunning Lake Como.
With this saffron and shallot risotto recipe, each grain is coated in a buttery olive oil mixture until it becomes translucent. This opens the lovely white grains up to soak in all that amazing saffron, wine, and other flavors that make this dish simply irresistible.
So go ahead and indulge yourself. Treat yourself.
And if you really need to stuff some bellies, then pair it with this recipe for basil and ricotta stuffed chicken 😋
Now round up your ingredients, get a small cutting board ready and grab a sharp chef's knife, Santoku knife, utility knife or even a paring knife for some light chopping and enjoy our saffron risotto as a main course or a side dish with this recipe for Pork alla Milanese.
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Creamy Saffron Risotto Recipe
4 servings
Ingredients
Directions
About the Recipe Creator
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.
You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.
