Saffron Risotto: The secret of Navelli’s Red Gold!
When we think of saffron risotto, Milan often comes to mind, but did you know the beating heart of this precious spice is in Abruzzo?
Today I reveal the recipe for a first course that is not only food but pure history: risotto with L’Aquila DOP Saffron, the excellence that is born in the enchanting village of Navelli.
Navelli, the Village Where Red Gold Is Born!
Nestled among the Abruzzo mountains, Navelli is a tiny jewel of a few hundred inhabitants, officially recognized as one of Italy’s most beautiful villages.
This magical place is famous worldwide for two gastronomic treasures: its small, prized chickpeas and, above all, its saffron.
But how did an eastern spice become the symbol of a small Abruzzo village?
Legend (and history) takes us back to the 14th century: it is said that an Abruzzo monk, passionate about agriculture, returning from a trip to Spain, secretly brought saffron bulbs with him.
He sowed them right in Navelli’s fields, where they found a microclimate and ideal conditions to thrive.
From that little theft of love for the land, saffron then spread throughout Italy, but Navelli’s saffron remains unique for its purity and aroma.
For about 40 years, every August Navelli celebrates its treasure with a famous village festival where saffron is the absolute protagonist of every dish.
Preparing risotto following this tradition means honoring centuries of agricultural dedication.
To enhance the red gold, simplicity is essential: complex ingredients are not needed, but raw materials of the highest quality.
Cooking this dish is not just preparing dinner or lunch, it brings the sun of Abruzzo to the table and the determination of a monk who, centuries ago, chose Navelli to make the world bloom.
Calories ~250 per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Low heat
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: All seasons
Ingredients to make Saffron Risotto
- 2 cups parboiled rice
- 4 Navelli saffron pistils (AQ)
- 2 classic stock cubes
- 1 tbsp butter + a knob of butter for finishing (for creaming)
- 1 tbsp extra virgin olive oil
- 1 onion
- to taste Salt
- 1 cup Parmigiano Reggiano, grated (about 3.5 oz / 100 g)
Preparation of Saffron Risotto
Take a steel saucepan with fairly high sides, add the butter and oil, chop the onion finely and sauté.
Now add about three finger-widths of water to the sauté pan and add the stock cubes, bringing to a boil.
Take the saffron pistils and place them on a spoon which you will hold over low heat on the stove; when you see them drying (do not let them burn, the color must remain intact), remove the spoon and transfer the saffron onto a piece of aluminum foil, then rub it inside the foil so that it becomes powder; now you can add it together with the other ingredients.
Meanwhile, put a pot of water on the heat, which you will keep hot to add to the rice as needed.
Add the rice to the pan where you have combined all the ingredients and start stirring over medium heat.
From time to time add the water needed for cooking, taking it from the pot of hot water you kept aside.
When cooking is complete, finish by stirring in a knob of butter, add some grated Parmesan, mix everything well and serve, adding Parmesan to each plate.Follow me on Facebook Pinterest Twitter Instagram YouTubeTelegram
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