Saffron Risotto with Porcini Mushrooms
Risotto • European
Description
Saffron risotto with porcini mushrooms
Ingredients
- Arborio rice 5 oz
- Porcini Mushrooms 5 oz
- Parmesan Cheese 0 oz
- Shallot 0 oz
- Garlic 1 clove
- Thyme 0 oz
- Parsley 0 oz
- Butter 0 oz
- Saffron 0 oz
- Dry White Wine 0 fl oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Chop the shallots and garlic into small cubes and sauté them in olive oil for 2-3 minutes until the shallots become translucent.
Step 2
Add the rice and sauté for another minute, then pour in the dry white wine and let it simmer until the alcohol smell disappears.
Step 3
Pour water over the rice until it reaches 3/4 full, then simmer while continuously stirring and adding hot water for 15 minutes.
Step 4
Dice the white mushrooms and sauté them in olive oil for 2 minutes.
Step 5
In the middle of the braising process, add butter, salt, and pepper to taste, a pinch of saffron, and continue to braise, stirring constantly.
Step 6
Add the sautéed mushrooms to the rice 3 minutes before cooking is complete, allowing the water to evaporate.
Step 7
Spoon the risotto onto a plate in a mound, sprinkle with finely chopped parsley and grated Parmesan, garnish with a sprig of thyme, and serve.
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