Recipe adapted from Biba’s Italy Cook Book (Milanese Saffron Risotto)


  • 7 cups Chicken BONED Broth
  • 1/2 tsp crumbled saffron threads
  • 4 tbsp or 1/2 stick unsalted butter
  • 1/2 small yellow onion, minced
  • 2 cups Vialone Nano, Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmigiano Reggiano
  • Fresh King crab and lobster
  • Salt to taste


Heat the Chicken BONED Broth in a medium saucepan and keep warm over low heat. Transfer 1 cup of hot bone broth to a bowl, stir in the saffron and set aside.

Melt 3 tablespoons of the butter in a large skillet over medium heat. When the butter begins to foam, add the onion and cook, stirring until soft and translucent. Add the rice and stir until it is well coated with the butter and onion and begins to whiten for about 2 minutes. Stir in the wine and when the wine is almost evaporated, add 1 cup of hot Chicken BONED Broth. Cook and stir until most of the broth has been absorbed. Continue cooking and stirring rice in this manner, adding 1 cup or so of the broth at a time, for about 15 minutes.

Add the 1 cup of saffron bone broth and continue cooking and stirring until more of the broth has been absorbed and the rice is tender but still a bit firm to the bite, 3 to 4 minutes.

Swirl in the remaining tablespoons of butter and about half of the Parmigiano. Stir quickly until the cheese and butter are melted and the rice has become creamy moist consistency. Taste, adjust the season and serve with the remaining Parmigiano on the side.


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