The flavor of saffron, a thin stigma from the saffron crocus flower responsible for the color of paella and risotto Milanese, is so hard to define. Words like “warm,” “exotic,” “unique,” and “seductive” don’t quite capture the essence of this assertive spice. The only way to know what it tastes like is to experience it for yourself. Try this saffron risotto with a little butternut squash added for good, sweet measure.
This recipe was featured as part of our Healthy Risotto round-up.