A silky, golden saffron risotto crowned with shaved black truffle and aged Parmigiano-Reggiano — pure Italian luxury in under an hour.
Ingredients
- Arborio Rice300 g
- Saffron Threads0.5 g
- Dry White Wine150 ml
- Chicken Stock1 L
- Shallots3 medium
- Unsalted Butter80 g
- Parmigiano-Reggiano100 g
- Black Truffle20 g
- Extra Virgin Olive Oil2 tbsp
- Sea Salt1 tsp
- White Pepper0.5 tsp
Nutrition total (4 servings)
Instructions
👨🍳 Cooking ModeBloom the Saffron
Warm 4 tbsp of the stock in a small bowl. Add the saffron threads and let steep for 10 minutes until the liquid turns a deep golden yellow. This is the soul of Milanese risotto — do not skip this step.
Sweat the Shallots
In a wide, heavy-bottomed pan over medium heat, melt 30g of the butter with the olive oil. Add the finely diced shallots and a pinch of salt. Cook gently for 5-7 minutes until softened and translucent — never browned.
Toast the Rice
Add the Arborio rice to the pan and stir to coat every grain in the butter. Toast for 2 minutes until the edges of the grains turn translucent and the rice smells slightly nutty. This step creates a starch barrier for a creamier final texture.
Deglaze with White Wine
Pour in the white wine and stir continuously until completely absorbed. The sizzle and steam will lift all the flavour from the bottom of the pan.
Add Stock Ladle by Ladle
Keep the remaining stock warm in a saucepan on low heat. Add the saffron-infused liquid first, then add the remaining stock one ladle (roughly 75ml) at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next. This process takes 18-22 minutes.
The Mantecatura
Remove the pan from heat. Add the remaining 50g cold butter, cut into cubes, and the grated Parmigiano. Stir vigorously in a folding motion for 2 full minutes until the risotto is creamy and waves when you shake the pan (all'onda). Season with salt and white pepper.
Plate & Garnish
Serve immediately in warm bowls. Using a Microplane or mandoline, shave the black truffle generously over each portion. Finish with a light dusting of extra Parmigiano and a drizzle of your best olive oil.
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