Creamy Saffron Risotto with Porcini Mushrooms

Risotto can definitely be considered one of the ambassadors of Italian cuisine. There are so many different kinds of risotto: pumpkin, seafood, pork, the list is endless!

In fact, the broth can be derived from meat, fish, or vegetable, depending exactly on what your toppings are.

Risotto is the common way to cook rice in Italy and it has the same preparation for any type of risottos.

Today we are making risotto with saffron and porcini mushrooms, making earthy and perfect for these cold days.

tip for cooking rice: for 1 cup of rice, you need 2 cups of broth (but have a bit more just in case)

tip for cooking rice: for 1 cup of rice, you need 2 cups of broth (but have a bit more just in case

Creamy Saffron Risotto with Porcini Mushrooms

Carlo’s Kitchen

Risotto can definitely be considered one of the ambassadors of Italian cuisine. Today we are making risotto with saffron and porcini mushrooms, making earthy and perfect for these cold days.

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cuisine Italian

Servings 2 people

Ingredients

  

• 50 g butter
• 1 tablespoon extra virgin olive oil
• 200 g Arborio rice
• 1 glass white wine
• 1/2 white onion finely diced
• 350 ml hot vegetable stock
• 1 sachet saffron diluited in a glass of warm water
• 50 g dried porcini mushrooms
• 4 tablespoon grated parmesan

Instructions

 

• Soak the dried porcini mushrooms into a bowl of hot water for about 20 minutes.
• Heat the butter and the oil into a pan, then sauté the onion until they are golden.
• Add the rice, stirring often, and let it toast for about a minute.
• Splash the glass of white wine and let all the alcohol be absorbed by the rice.
• Now lower the heat, add the diluted saffron then gradually add the broth (one or two ladles at a time), stirring after each addition, and letting the rice absorb the broth before adding more.
• In the middle of this process, take the porcini out of the hot water and add them into the rice. Don’t throw away the hot water but use it into the rice (make sure you use a tea strainer so the debris from the porcini won’t go into the rice).
• Continue to add the rest of the broth until the rice is tender but still slightly chewy (Arborio usually takes about 20 minutes). Remove the pan from the heat and let it rest for 2-3 minutes.
• Add some grated Grana Padano and stir well. Plate it and enjoy it! 

Keyword risotto

Buon Appetito!