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Saffron Risotto
Cividale del Friuli (Friuli-Venezia Giulia) — Mother recipe · en it
A creamy and aromatic risotto with the distinctive taste of saffron, typical of the Friuli Venezia Giulia region.
📷 Luca Nebuloni — CC BY 2.0 (Wikimedia Commons)
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⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 250 g of Arborio rice
- 500 ml of meat broth
- 100 g of butter
- 50 g of zucchini
- 50 g of carrots
- 50 g of onions
- 200 ml of white wine
- 1 tablespoon of saffron threads
- salt and pepper to taste
- 200 ml of milk
- 20 g of chopped parsley
Method
- In a pot, bring the meat broth to a boil and add a few threads of saffron for infusion. Infuse for a few minutes.
- In a pan, sauté the carrots, zucchini, and onions in butter.
- Add the rice and fry for a few minutes until the grains become translucent.
- Pour in the white wine and let it evaporate.
- Start adding the meat broth, a ladle at a time, stirring constantly until the rice is creamy.
- Add the milk and continue to stir until the rice is al dente.
- Season with salt and pepper to taste, then add the chopped parsley.
- Serve the saffron risotto hot and enjoy its distinctive flavor.
The story
Saffron risotto is a culinary specialty of Cividale del Friuli, where saffron has been used for centuries as a decoration and symbol of wealth.
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