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Saffron risotto





320 grams


1 unit

Extra virgin olive oil

2 spoons

Vegetable broth

1 liter

Food yeast flakes

4 spoons

Saffron in pistils

to taste

White wine

1/2 coffee cup

first courses from Italy

Saffron risotto

Saffron risotto


ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saffron risotto

Here's how to prepare saffron risotto, a vegetarian or vegan dish, without gluten, without dairy products and even wanting light. The saffron risotto, unlike the one in Milan, does not require the use of meat broth or more compulsory. So I decided to take advantage of this and make this vegetarian dish or totally vegan (replacing butter with oil and parmesan with flake-yeast) and then preparing a risotto saffron light.

Saffron risotto step 1

step 1

About 2 hours before starting to prepare the risotto put the saffron pistols in a coffee cup with hot water or broth.

Saffron risotto step 2

step 2

Leave it infused ideally for two hours, but it's only 30-40 minutes long.

Saffron risotto step 3

step 3

To prepare the risotto, thinly sliced ​​the onion and make it transparent in a spoonful of oil, take some time and put it in a very low fire.

Saffron risotto step 4

step 4

As soon as the onion is cooked, add the rice slightly to the flame and roast the rice until the grains are translucent.

Saffron risotto step 5

step 5

Smear with white wine or a brothstick, evaporate and lower the flame.

Saffron risotto step 6

step 6

Bring to cooking according to the time indicated on the rice pack, adding little broth at a time.

Saffron risotto step 7

step 7

5 minutes from the end, add the cup of coffee with the infusion of saffron sticks.

Saffron risotto step 8

step 8

After cooking, turn off the fire and add the remaining oil and the yeast.

Saffron risotto step 9

step 9

Give some vigorous blend to mix and incorporate the ingredients, cover and rest for a couple of minutes.

Saffron risotto step 10

step 10

Give a last blend before serving and eventually finish with other yeast.

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