Cooking with Saffron

Not familiar with how to use saffron?  No problem!  Here are some basic instructions and an easy recipe for Saffron Risotto to start with.  


How to prepare saffron for use in recipes:

* you can crumble the saffron in a mortar and pestle or by giving it a few pinches with your fingers.  


Saffron Risotto or Risotto a la Milanese 

This recipe comes from Milk Street (see below for links to their show and magazine) whose culinary team has discovered that it doesn't take 45 minutes standing at the stove and stirring to make creamy, perfect risotto.  With this recipe, risotto can be a middle-of-the-week dish!  Give it a try (with our saffron of course) and let us know what you think.

Serves 4
Cooking time:  25 minutes (!)


3 1/2 cups vegetable broth (see recipe)
1 teaspoon saffron threads*
6 tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided
1 cup carnaroli or Arborio rice
1 ounce Parmesan cheese, finely grated (½ cup)
Kosher salt
4 teaspoons white balsamic vinegar




Don't cook the rice to the ideal al dente texture before removing the pan from the burner. The grains will continue to cook with residual heat as the cheese and butter are stirred in.


Easy Vegetable Broth

Yields: 1 QUART

Cooking Time:  30 minutes

This simple vegetable broth can be made in about 30 minutes. Use immediately after straining or cool to room temperature, cover and refrigerate for up to five days.


2 medium carrots, peeled and chopped
2 large celery stalks, chopped
1 medium yellow onion, chopped
1 medium tomato, roughly chopped
1 large garlic clove, smashed and peeled




Don't simmer the broth uncovered. Partially covering the pan prevents excessive evaporation, but allows for some concentration of flavors.


These Milk Street recipes can be found here: