Orange Saffron Risotto

Name: Orange Saffron Risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Carnaroli rice 1 ¾ cup; Vegetable broth 4 ¼ cups; Saffron threads 26; Saffron 1 bag; Orange peel (to grate) to taste; Butter from the mountain pasture (cold) 2.8 oz; Grated cheese lodigiano 3.5 oz; Chervil to taste

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Difficulty: Easy
Prep time: 5 min
Cook time: 20 min
Serving: 4
Cost: Average
Note + the preparation time for the vegetable broth

PRESENTATION

Recipe by
Cesare Battisti

Orange saffron risotto brings a bright twist to a classic Milanese favorite, mixing the tender creaminess of a real saffron risotto recipe with an unexpected burst of fresh orange zest. Really, it's delicious. This blend of orange saffron risotto and its roots in Lombardy shows how Italian cooking can be both simple and creative. In Milan, folks have been making risotto with saffron for ages. And the zest? Whole new layer of aroma and flavor. The dish keeps the traditional smooth base from slowly cooked arborio rice and quality broth, but the orange gives it a tangy kick that just works with the earthiness of saffron threads. Seriously, it just works. The golden color alone makes it feel special, and you can see why some of Milan’s best chefs have started tossing in a bit of citrus for extra fragrance.

One bite and you'll notice how the creamy rice, rich with citrus risotto flavors, blends so well with that sweet-smelling zest. People in Northern Italy love experimenting with their risotto, sometimes using different cheeses or even wine. But this combo? It's pretty unique. It’s not just about being fancy—what makes this version different is how simple it is to make, letting the high-quality ingredients do the talking. For real, it is all about the ingredients. Whether you’re a big fan of homemade risotto or just looking for an easy dinner that feels a little different, this recipe brings something fresh to the table.

That golden, slightly moist texture and the way the citrus cuts through the richness mean you get a meal that feels light but still totally comforting. Really comforting. It's the kind of dish that showcases Lombardy’s rich culinary tradition, inviting you to explore other regional variations while keeping this one as a firm favorite for its unique and refreshing flavor. Whether you’re cooking for friends or enjoying a quiet evening, this risotto is a great way to bring a touch of Milan to your dining experience. And look, who doesn’t want that?

INGREDIENTS

Carnaroli rice 1 ¾ cup (320 g)

Vegetable broth 4 ¼ cups (1 l)

Saffron threads 26

Saffron 1 bag

Orange peel to taste - (to grate)

For finishing and garnishing: Butter 2.8 oz (80 g) - from the mountain pasture (cold); Grated cheese 3.5 oz (100 g) - lodigiano; Chervil to taste

Preparation

How to prepare Orange Saffron Risotto

To make the orange saffron risotto, first prepare the Vegetable broth following our recipe and keep it warm. Pour the rice into a large saucepan 1 and toast it dry, stirring often 2. When it becomes translucent, start adding one ladle of broth at a time, always waiting for the liquid to be absorbed before adding more 3.

After about 6 minutes, season with the saffron threads 4 and powder 5, making sure to set aside a few threads for plating. Stir gently 6 and continue cooking for a total of about 14 minutes.

Once the rice is cooked, turn off the heat and stir in the cold butter 7 and grated cheese 8. Mix everything together 9 and let the risotto rest for a couple of minutes before plating.

Garnish the risotto with the reserved threads 10 and finally, flavor with grated orange zest 11. Finish with a small leaf of chervil and serve your orange saffron risotto immediately 12!

Storage

It is recommended to consume the orange saffron risotto immediately. Leftover risotto can be stored for 2 days in the refrigerator, in an airtight container.