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    Home » Recipes » Risotto

    Saffron Risotto

    Updated: Mar 7, 2024 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Saffron risotto is a traditional Milanese dish. It’s called Risotto Milanese. It is a simple yet incredibly rich and creamy dish with a base of saffron. Here is my veganized version.

    Italian Risotto Recipe: vegan saffron risotto
    Jump to Recipe Print Recipe Comments

    This saffron-infused risotto is a veganized version of the famous Risotto alla Milanese, uses Nutritional Yeast in place of freshly grated Parmigiano Reggiano cheese and Olive oil in place of Butter, and we do not add the traditional beef marrow (osso bucco) into the hot stock.

    Jump to:
    • 🇮🇹 Origins
    • 💛 Why you will love it
    • 🧾 Ingredients
    • 🍽️ Equipment
    • 🔪 Instructions
    • 💡 Expert Tips
    • 🥢 How to serve
    • 📖 Variations
    • ❓ FAQ
    • 🥡 Storage
    • 📚 More risotto recipes
    • 🎥 Video
    • 📋 Recipe
    • 💬 Reviews and Comments

    🇮🇹 Origins

    From Milan to the World.

    Despite its fame in Italy, Milanese Saffron Risotto remains relatively unknown in many parts of America. While finding Risotto in Italian restaurants is easy, this specific saffron-infused Milanese version is less common.

    It's intriguing why such a classic Italian risotto recipe is still somewhat of a rarity outside Italy, especially given its delightful taste. Saffron, a key ingredient in this dish, is also popular in Paellas, reflecting our culinary connections with Spain.

    In honoring the traditional naming conventions, I've chosen not to label this dish as 'Risotto Milanese' due to the slight changes I've made for its vegan version.

    The flavor of this main dish is perfect, and it is one of our favorite vegan fall recipes.

    💛 Why you will love it

    • Luxurious Saffron Flavor: The saffron adds a unique, luxurious taste.
    • Creamy Perfection: Achieves a rich, creamy texture without dairy.
    • Simple Elegance: A classic dish with an elegant flair.
    • Healthful Twist: Nutritional yeast adds a healthy, cheesy umami.
    • Versatile and Hearty: Perfect as a main or a sophisticated side.

    🧾 Ingredients

    Ingredients for the vegan version of risotto milanese
    • Carnaroli or Arborio Rice: These are the starch kings of the rice world, offering that classic, creamy risotto texture. Carnaroli is slightly firmer, while Arborio offers a more tender bite.
    • Onion: The humble onion lays the groundwork, offering a sweet, aromatic base that enhances the overall flavor. It's the risotto's unsung hero.
    • Vegetable Stock: This is the canvas upon which your risotto masterpiece is painted. A quality stock infuses every grain of rice with flavor and keeps it vegan-friendly.
    • Extra-Virgin Olive Oil or Vegan Unsalted Butter: Whether you're team olive oil or team vegan butter, both add a rich, silky texture. Choose based on whether you want a fruity or creamy undertone.
    • Dry White Wine: A splash for the risotto and maybe a splash for the chef? The wine adds acidity and depth, breaking up the dish's richness.
    • Saffron: The crown jewel! These little golden threads give the risotto its distinctive color and luxurious, earthy flavor. Plus, saffron contains antioxidants.
    • Nutritional Yeast (or Vegan Parmesan Cheese): Say hello to the cheesy, nutty finale! Nutritional yeast brings the umami, while vegan Parm offers a sharper kick. Both are fortified with essential nutrients like B vitamins.

    See quantities and complete instructions in the recipe card.

    Substitutions

    • Carnaroli or Arborio Rice: Substitute with Vialone Nano rice for a similar creamy texture, another Italian variety well-suited for risotto.
    • Onion: Shallots can be used for a milder, slightly sweeter flavor than regular onions.
    • Vegetable Stock: A light mushroom broth can be a good alternative, adding an earthy depth to the risotto.
    • Extra-Virgin Olive Oil or Vegan Unsalted Butter: For a nuttier flavor, try using vegan margarine; it will still provide a creamy texture.
    • Dry White Wine: Non-alcoholic white wine can be used for similar acidity without the alcohol content. The flavor will be slightly milder. You can also simply, omit it and deglaze it with the volume of vegetable stock.
    • Nutritional Yeast (or Vegan Parmesan Cheese): Traditional Parmesan cheese can be used as a non-vegan option, adding a more intense and authentic cheesy flavor.

    🍽️ Equipment

    Large skillet, medium saucepan, and ladle.

    🔪 Instructions

    To make risotto Milanese, follow these simple instructions.

    Hint: if you use saffron threads, toast them on a pan and then let them rest in the water for a few minutes. Then, you can use it to hydrate the rice.

    1. Finely chop the onion. Then add onion into the skillet with extra-virgin olive oil (or unsalted butter) on medium-low heat. Stirring occasionally.
    2. Add rice and cook on medium-high heat. When the rice starts to brown, add? cup of dry white wine for risotto (sauvignon blanc or pinot grigio are excellent options), and let the rice absorb.
    3. Bring to medium heat and cook rice; gradually add warm stock in small amounts. Stir constantly.
    4. Add the saffron. When the rice is half-cooked, add the saffron powder or saffron threads and stir until the rice looks evenly yellow. Add remaining stock little by little, always stirring frequently.
    5. Mantecatura. Add the remaining olive oil and the nutritional yeast when the rice is cooked "al dente."
    6. Adjust and season with salt and freshly ground black pepper.

    Let it rest for two minutes before serving, then serve immediately.

    💡 Expert Tips

    Rice Selection: For the best results, stick with Carnaroli or Arborio rice. These varieties are key to achieving the creamy texture characteristic of a good risotto.

    Saffron Usage: Use saffron sparingly. It's a powerful spice; a little goes a long way in imparting flavor and color. Consider toasting the saffron threads lightly before adding them to the dish for the best infusion.

    Stirring Technique: Consistent stirring is crucial. It prevents the rice from sticking to the bottom of the pan and helps release the starches, creating a creamy texture.

    Broth Temperature: Always use warm broth when adding it to the risotto. Adding cold broth can lower the cooking temperature and affect the dish's consistency.

    Wine Choice: If using wine, opt for a dry white wine like Sauvignon Blanc or Pinot Grigio. It adds acidity and depth to the risotto without overpowering the delicate saffron flavor.

    Seasoning: Season the risotto towards the end of cooking. This allows you to adjust the saltiness after the flavors have melded together.

    Resting Time: Allow the risotto to rest for a few minutes off the heat before serving. This helps the flavors to settle and the texture to thicken slightly.

    Serving Immediately: Risotto is best enjoyed fresh and creamy, so serve it immediately after cooking for the best taste and texture.

    If this risotto recipe was a hit at your table, you'd adore our new article on making risotto, offering a deeper dive into this classic Italian dish.

    🥢 How to serve

    As a Standalone Main Dish: Serve this risotto as the star of your meal. Its rich and creamy texture, combined with the unique flavor of saffron, makes it a satisfying main course. Pair it with a simple side salad with homemade vinaigrette or steamed vegetables like Romanesco broccoli for a balanced meal.

    Alongside Grilled Vegetables: Complement the risotto with grilled vegetables like zucchini, bell peppers, and eggplant. The smoky flavor of the grilled veggies pairs wonderfully with the creamy and aromatic risotto, adding a delightful contrast in textures and flavors.

    Inside Stuffed Bell Peppers: Use it to make vegan stuffed peppers for a creative twist. Hollow out the peppers, stuff them with the cookie drice, and bake until they are tender.

    📖 Variations

    Mushroom Saffron Risotto: Enhance the earthy flavors by adding sautéed or seared mushrooms. Sauté sliced mushrooms in olive oil until golden, then stir them into the risotto during the last few minutes of cooking. This adds a delightful umami depth and a meaty texture.

    Green Pea and Lemon Saffron Risotto: For a fresh, spring-inspired twist, add a cup of green peas and the zest of one lemon towards the end of the cooking process. Just like in our vegan asparagus risotto where we incorporate frozen green peas for their sweet taste, lemon zest adds a lively citrus spark, perfectly enhancing the saffron's floral hints.

    creamy risotto

    ❓ FAQ

    Can I make this risotto without nutritional yeast?

    Yes, but nutritional yeast adds a cheesy flavor. Without it, the risotto will lack this element. You can substitute it with vegan parmesan for a similar effect. You can use a light soy sauce to add some umami and a pinch of turmeric and smoked paprika for earthiness and smokiness, but the flavor will be different.

    Can I add other vegetables to this risotto?

    Absolutely! Feel free to incorporate vegetables like mushrooms or peas for added flavor and texture. Adjust the quantity of the other ingredients so the flavors don't dilute.

    Is this dish gluten-free?

    Yes, risotto rice is naturally gluten-free, but always check the labels of your broth and other ingredients to be sure.

    🥡 Storage

    Storing in the Fridge:

    1. Cool Down: Allow the risotto to cool to room temperature before storing. Do not leave it out for more than 2 hours to prevent bacterial growth.
    2. Airtight Container: Transfer the risotto to an airtight container. This helps to retain its moisture and flavor.
    3. Refrigeration: Store the container in the refrigerator. The risotto will keep well for up to 2-3 days.

    Reheating from the Fridge:

    1. Stovetop Method: Gently reheat the risotto in a saucepan over medium heat. Add some vegetable broth or water to loosen it up and bring back its creamy texture. Stir frequently until heated through.
    2. Microwave Method: Place the risotto in a microwave-safe dish. Sprinkle some water or vegetable broth over it. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power, stirring occasionally, until thoroughly warmed.

    Freezing:

    1. Cool Completely: Ensure the risotto is completely cooled.
    2. Portioning: Divide the risotto into portion-sized containers or freezer bags. This makes it easier to thaw only what you need.
    3. Freezing: Label the containers with the date and freeze. Risotto can be frozen for up to 1 month for optimal quality.

    Reheating from Frozen:

    1. Thawing: Ideally, thaw the risotto overnight in the refrigerator. If in a hurry, use the defrost setting on your microwave.
    2. Reheat: Once thawed, reheat the risotto using the stovetop or microwave method as described above. You may need to add a bit more liquid than usual to regain the creamy texture.

    📚 More risotto recipes

    Craving more risotto recipes? Some of our favorite risotto recipes are the easy garlic risotto, the roasted pumpkin risotto, vegan butternut squash risotto, and the autumn-time favorite vegan mushroom risotto.

    • risotto served to illustrate the making of risotto.
      Making Risotto: Tips and Tricks for Mastering This Italian Classic
    • parmesan garlic risotto recipe.
      Easy Garlic Risotto (Creamy, Herby, and Zesty)
    • red wine risotto featured.
      Red Wine Risotto
    • vegan butternut squash risotto featured
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    Check out our sun-dried tomato risotto and the lemony winter risotto.

    If you love the hearty saffron flavor, don't forget to try our saffron-infused Spanish chickpea stew.

    If you try this risotto recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

    🎥 Video

    📋 Recipe

    saffron risotto with leaves

    Saffron Risotto

    Author: Gustavo De Obaldia
    Saffron Risotto is a traditional Milanese dish. In fact, it’s called Risotto alla Milanese. It is a simple yet incredibly rich and creamy dish. Here is my veganized version.
    5 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Resting Time 2 minutes mins
    Total Time 32 minutes mins
    Course Appetizer, Main Course
    Cuisine Comfort Food, Italian-Inspired
    Servings 4 Servings
    Calories 309 kcal

    Equipment

    Cuisinart Chef's Classic Stainless Nonstick 2-Piece 9-Inch and 11-Inch Skillet Set - Black And Silver.
    (affiliate link)
    Skillet (affiliate link)
    cutting board.
    (affiliate link)
    Cutting board (affiliate link)

    Ingredients
     
     

    • 1 cup carnaroli rice or arborio, 7 oz or 200 grams
    • 1 onion medium, chopped
    • 5 cups vegetable broth
    • 2 tablespoons olive oil good quality Extra Virgin, butter if want to make it traditional and vegetarian
    • ½ teaspoon saffron
    • 6 tablespoons nutritional yeast Cheesy kind, Grated Parmesan Cheese to make it Traditional and Vegetarian

    Optional

    • ⅓ cup white wine dry, such as sauvignon blanc or pinot gris
    Prevent your screen from going dark

    Directions
     

    • Finely chop the onion and stir fry with extra-virgin olive oil (or unsalted butter) on medium-low heat. Stirring constantly, don't let the onion burn.
    • Add the rice and stir. When the rice starts to get brown, add ⅓ cup dry white wine, and let the rice absorb it.
    • Bring to medium heat and cook rice, gradually add warm stock. Stirring frequently.
    • When the rice is half-cooked, add the saffron and stir until the rice looks evenly yellow. Add remaining stock little by little, always stirring frequently.
    • Add the remaining olive oil and the nutritional yeast when the rice is cooked "al dente."
    • Adjust and season with salt and freshly ground black pepper.
    • Let it rest two minutes before serving, then serve immediately.

    Video

    Nutrition Facts

    Calories: 309kcalCarbohydrates: 51gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1177mgPotassium: 303mgFiber: 5gSugar: 4gVitamin A: 626IUVitamin C: 2mgCalcium: 8mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      5 from 18 votes (4 ratings without comment)

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      Recipe Rating




    1. Tara

      May 16, 2022 at 12:39 am

      5 stars
      This is the perfect side dish when you really want to wow your taste buds!

      Reply
      • Gus

        May 21, 2022 at 7:40 am

        Thank you for your kind words about our risotto Milanese, Tara! We're glad you enjoy it as much as we do. 🙂

        Reply
    2. Savita

      May 13, 2022 at 2:15 pm

      5 stars
      Risotto looks so good, loved the color. Will definitely try it out.

      Reply
    3. Katherine

      May 13, 2022 at 1:31 pm

      5 stars
      I adore saffron but don't get it often enough! This is the perfect dish to really showcase it. Yum!

      Reply
    4. Shashi at Savory Spin

      May 13, 2022 at 1:15 pm

      5 stars
      Such a comforting and exquisite side dish! Love the delicate and intoxicating flavor of saffron in this creamy risotto.

      Reply
    5. Tara

      September 21, 2021 at 7:27 pm

      5 stars
      Yum! This veganized version of the risotto looks absolutely amazing. I love that color from the saffron.

      Reply
    6. Katia

      September 21, 2021 at 7:14 pm

      5 stars
      OMG the saffron flavour in this was phenomenal! I just wish I had made more!

      Reply
    7. Pam

      September 21, 2021 at 6:10 pm

      5 stars
      I love risotto too, and this recipe turned out perfectly! Great fall photos too!

      Reply
    8. Heidy

      September 21, 2021 at 4:48 pm

      5 stars
      I just wanted to let you know I found your Saffron Risotto recipe via Facebook and decided to make it! I had some of the stuff on hand and went to the store right away and got the rest of what I needed. Excellent instructions and tips! The recipe turned out perfect. Have a great day!!

      Reply
      • Gus

        September 21, 2021 at 6:47 pm

        Heidy, thank you so much for sharing your experience with our Saffron Risotto Recipe. I'm so glad to hear that it turned out well and that the instructions were helpful. We're always trying to improve our recipes and be sure they are clear enough for anyone to follow, so I appreciate hearing from you about this.

        Reply
    9. Toni

      August 30, 2021 at 5:18 pm

      5 stars
      I love how rich and creamy this dish is! Everyone at my house loved it too!

      Reply
    10. Pam

      August 30, 2021 at 4:55 pm

      5 stars
      I love risotto as well, and I'm always on the lookout for new ways to make it. Thanks for sharing this!

      Reply
    11. Gina

      August 30, 2021 at 4:39 pm

      5 stars
      This brings back so many childhood memories. We always used saffron in risotto in my family and it was served for many Sunday dinners. Thanks for this great recipe to recreate it!

      Reply
    12. Jacque Hastert

      August 30, 2021 at 4:38 pm

      5 stars
      This looks perfect for our side dish tonight! I can't wait to give it a whirl in my own kitchen. Thanks for sharing!

      Reply
    13. Shadi Hasanzadenemati

      August 30, 2021 at 4:30 pm

      5 stars
      Oh wow, this looks so delicious. My family is going to devour it!

      Reply
      • Gus

        August 30, 2021 at 4:37 pm

        One of our favorite simple Italian recipes!

        Reply
    14. Taly

      August 15, 2021 at 8:12 pm

      Hola chicos! Para esta receta recomiendan el arroz Carnaroli o Arborio, pero se puede hacer con otro tipo de arroz? (Como el tradicional o integral)
      Gracias! Saludos!!

      Reply
      • Gus

        August 16, 2021 at 10:58 am

        Hola Taly, lastimosamente necesita arroz de alguno de estos dos tipos o de alguno que tenga un alto contenido de almidón para poder hacerlo. Si no, no lograrás llegar a la textura cremosa deseada. Saludos!

        Reply
        • Holley

          May 13, 2022 at 12:54 pm

          5 stars
          I love how easy this perfect, creamy side dish is to make! Great recipe!

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