Saffron and mushroom Risotto

Method

1. Sauté the chopped shallot in a saucepan in 25 g of butter and 1 tbsp of extra virgin olive oil.
2. Add the chopped mushrooms and flavour with parsley, a garlic clove, salt and pepper and then simmer for 20 minutes.
3. In the meanwhile, sauté the chopped onion in a heavy bottomed saucepan in 50 g of butter until softened.
4. Add the rice and stir well to coat.
5. Add the wine and saffron and reduce.
6. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock if necessary. Continue this way for about 16 minutes.
7. Add the sautéed mushrooms, the grated Parmesan cheese and stir.
8. Let the risotto rest for 2 minutes before serving it.

Chef's tip

This recipe can be easily turned vegan by replacing the butter with extra virgin olive oil and leaving out the grated Parmesan cheese.

Serving suggestion

Serve with a meat-based main course, vegetable side-dishes or simply with a large colourful salad.

Wine selection

Pinot grigio, Sauvignon blanc, Riesling, Sangiovese or Vernaccia di San Gimignano.

Family tip

This content is not available yet :)

Dish history

Saffron and mushrooms risotto is a savoury, typical autumn starter. In fact, the best results can be obtained by using freshly harvested Porcino mushrooms, which can release their characteristic aroma, lending the dish its unmistakable flavour. Adding saffron further enhances the taste of this simple, yet elegant recipe. Feel free to serve it on any occasion, be it an informal get-together with friends or a special day.