Saffron & Mushrooms Risotto

Pietru Furnar Posted on
Saffron & Mushrooms Risotto
  • Preparation: Minutes
  • Cooking: 40 Minutes
  • Difficulty: Difficult
  • Servings: 4 people
  • Cost: Medium

Ingredients

  • 1 l vegetable broth
  • 400 g fresh mushrooms (porcini)
  • 350 g rice (Arborio or Carnaroli type)
  • 150 g shaved Parmesan cheese
  • 1 glass white wine
  • 1 white onion
  • 1 sachet ground saffron
  • 1 clove garlic
  • q.s. parsley
  • q.s. extra virgin olive oil
  • q.s. salt

Preparation

  1. Saffron & Mushrooms Risotto

     

    • – brown the onion with a pinch of salt in extra virgin olive oil;
    • – add the rice and let it roast mixing well for around a minute;
    • – pour the glass of white wine;
    • – when wine evaporates, pour two cups of stock;
    • – cook the rice pouring in some vegetables stock every time rice starts drying;
    • – meanwhile chop the mushrooms and pan-fry them together with a pinch of salt and some parsley;
    • – when the rice is cooked, add the saffron and mix well;
    • – add the mushrooms and the shaved Parmesan;
    • – mix well and serve;

     

Notes

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