Fourth-Course Risotto with Saffron and Parmesan

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A luxurious saffron-infused risotto rich with Parmesan cheese, offering a creamy texture and delicate flavors for an elegant fourth course. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups, kept warm chicken broth
• 1/2 cup dry white wine
• 1 small, finely chopped shallot
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 teaspoon saffron threads
• 3/4 cup, freshly grated Parmesan cheese
• to taste salt
• to taste black pepper
• 2 tablespoons, chopped (optional) fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, soak 1/4 teaspoon saffron threads in 1/4 cup warm chicken broth for 10 minutes to release color and flavor.
2. Step 2: Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large heavy-bottomed pan over medium heat. Add 1 small finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups arborio rice to the pan, stirring constantly for 2 minutes until the edges of the rice become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
5. Step 5: Add the saffron-infused broth along with the soaking liquid, stirring continuously. Then gradually add the remaining warm chicken broth, about 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding more. Continue this process for 18-20 minutes until the rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 2 tablespoons unsalted butter and 3/4 cup freshly grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
7. Step 7: Garnish with 2 tablespoons chopped fresh parsley if desired and serve immediately.