Saffron risotto: a great classic of tradition.

Saffron risotto is a combination with ancient origins: it dates back to the second half of the 1700s, thanks to the chef Antonio Nebbia, who documented it in his book "Il Cuoco maceratese", published in 1779. Saffron risotto is a very flavorful first course, characteristic of Italian culinary tradition, particularly from the Lombardy region. It is a simple yet tasty dish with a sun-like, golden yellow color and an enticing, spicy and unmistakable aroma, just like its flavor. It perfectly highlights the qualities and aromatic characteristics of the spice, saffron.

Saffron risotto releases all its aromas and flavors thanks to the final emulsification with butter and Parmesan, perfect for creating a delicious creaminess that makes this dish truly irresistible.

Saffron Risotto: The History

Saffron risotto has ancient origins, just like rice, which was brought to Europe by the Moors and Saracens in the 13th century, finding fertile land for cultivation in the Po Valley and in Vercelli.

The combination of rice and saffron probably dates back to the distant Middle Ages when "rice with saffron" was prepared, but in Italy, as mentioned earlier, its certain origins are found in the second half of the 1700s, when chef Antonio Nebbia wrote down the recipe in his book "Il Cuoco maceratese" in 1779.

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There is a legend connected to saffron: it is said that in 1754 it was used to prepare a yellow risotto for a wedding meal. A manuscript from the Trivulziana library of the Sforza Castle in Milan reports that during that time, Master Valerio from Flanders was working on the decorations of the stained glass windows of the Milan Cathedral, assisted by a helper nicknamed Saffron, because he had the habit of making colors brighter by adding the spice. One day the master told him that with his obsession, he would end up adding the spice even to food. Saffron took him literally, and on the wedding day of Valerio from Flanders's daughter, he convinced the cook to add the spice to the risotto he would serve. The dish was a success!

Saffron Risotto Recipe: How to Prepare It

The saffron risotto is a tasty and inviting dish. To prepare it, it is recommended to use Carnaroli rice, the best for cooking risottos. Here’s how to make a great saffron risotto.

Chop the onion and sauté it with butter. Add the rice and toast it for a couple of minutes. Slowly add hot vegetable broth, one ladle at a time, continuing to cook. Meanwhile, prepare the saffron by dissolving it in a ladle of hot broth. The stigmas should be infused and strained. About halfway through cooking the rice, add the saffron to the rice. Once cooked, remove from heat and add butter and Parmesan, stirring carefully. Let the risotto rest for a couple of minutes with the lid on to allow it to absorb flavors, and serve.

Yellow Risotto: Is There a Difference with Saffron Risotto?

Yellow risotto and Milanese risotto, or saffron risotto? Well, there is a difference, although they are often used as synonyms. Saffron risotto should not be confused with Milanese risotto, also known as yellow risotto. The confusion is linked to the color that they share, yellow. In fact, in the original recipe for Milanese risotto, bone marrow from veal or beef is also added, and it is served with osso buco, which is not included in the saffron risotto recipe.

Yellow risotto or Milanese risotto is also prepared with saffron, but this, aside from the color, is the only thing that binds them together.

Saffron Stigmas: The Ancient and Precious Spice

The saffron stigmas have been known since the time of the ancient Egyptians, who used it to dye fabrics and make perfumes and creams, before discovering its potential in cooking. At that time, it became a precious ingredient for making flavorful recipes with a typical golden color, like saffron risotto.

Saffron is probably the most exclusive spice in the world. What makes it so valuable is the low yield of the plant: to obtain one kilogram of stigmas, over 150,000 flowers of Crocus Sativus, the plant from which it is extracted, are needed, along with a staggering 600 hours of labor. Italy has achieved excellence in saffron production worldwide, even though the yield reaches only a few dozen kilograms per year.

For your saffron risotto, we recommend the Whole Stigmas from Cleopatras Agricultural Company: a top-quality selected spice, processed entirely by hand and using organic methods to preserve its purity. The company is located in San Gavino Monreale, Sardinia, and has been the largest Italian producer since the 1300s. It is here, thanks to excellent climatic conditions, soil composition, and underground humidity, that a pure and high-quality product is obtained.

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Saffron Risotto with Sausage

If you want a flavorful, rich, and tasty variant of classic saffron risotto, add sausage that you will brown in pieces during the initial sauté, then add the rice and broth, as per traditional cooking. It will give an extra kick to your risotto, and for the final touch, always remember the emulsification with grated Parmesan. Absolutely delicious!

Saffron Risotto with Stigmas

It is customary, also for convenience, to use powdered saffron found in supermarkets for preparing saffron risotto. Surely, the procedure is simpler, but for a truly gourmet experience, we recommend using stigmas.

Saffron risotto with stigmas has truly an extra flair! The reason is simple: saffron releases all its color and precious aroma much better, enriching the dish quite more than would powdered saffron.

To use the stigmas, follow our advice: take a teaspoon of stigmas and let them infuse overnight in a small cup of water. When preparing the risotto, all you have to do is add it halfway through the cooking.

Saffron risotto is a tasty dish typical of Italian cuisine: the gold of our culinary tradition.

Antonella Iannò

S&M