Milanese saffron risotto

By the GetYourMacros team · 24 September 2026

Creamy, aromatic risotto made with saffron for a delicate, rich flavor.

• Time 35 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 80 g Risotto rice (carnaroli/arborio)
• 38 g Parmesan
• 12 g Butter
• 25 g Onion
• Vegetable stock cubes to taste
• Saffron to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Make a litre of stock with the vegetable bouillon and keep it simmering: adding it cold would stop the cooking each time.
2. Chop the onion as finely as you can and let it soften in half the butter in a wide pan, without browning.
3. Add the risotto rice and toast it for two minutes over a lively heat, until the grains go translucent at the edges and crackle.
4. Start adding stock a ladle at a time, stirring and waiting for each one to be absorbed before the next, for sixteen minutes.
5. Halfway through, dissolve the saffron in a little hot stock and stir it into the rice so the colour stays even.
6. Take it off the heat with the rice al dente, add the remaining butter and the grated parmesan and beat it hard until it ripples.

Tips

• Always finish off the heat: over a flame the cheese turns stringy and the risotto goes gluey.
• Saffron threads need at least ten minutes steeping in hot stock before they go in.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.