How to use saffron threads?
Saffron threads should never be added directly to the dish you are preparing, first they must be infused in a hot liquid: according to the recipe you need to prepare, you can use water, broth or milk.
Pour 2 or 3 tablespoons of the chosen liquid in a coffee cup, add the threads and cover the cup: the liquid will stard to turn yellow. Saffron threads need to be infused for at least 40-60 minutes. To get the best results in colour and fragrance, it will be better to leave them to rest for at least a couple of hours. If otherwise you need to speed up the process, you can break the threads into pieces: this way, infusion time is reduced to 20 minutes.
To keep the liquid hot during the infusion time, it will be better to put the cup in a bain-marie, but be careful never to reach boiling point.
The infused liquid (threads included!) is to be added to your preparation at the end of the cooking time, in order not to cook the saffron so that the colour and the fragrance are at their best. If not used, you can refrigerate the infused liquid in a closed container for up to 48 hours.
The quantity of saffron to be used depends on the recipe you make: for example, if you want to make a yellow risotto alla milanese, you should use 10-15 threads per portion. (See the original recipe)
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Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!