Saffron and Mushroom Risotto

This risotto is infused with fragrant saffron giving it a distinctive colour and delicious flavour. Mixed, wild mushrooms and hot beef stock give a rich depth of flavours to this dish.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

To Serve

Arborio Risotto Rice

200 grams
Butter

50 grams
Extra virgin olive oil

1 tbsp
Shallots

2
Garlic, chopped

1 clove
Hot beef or vegetable stock

750 ml
White wine

0.5 glass
Saffron thread

1
Mixed wild mushrooms

630 grams
Grated vegetarian parmesan (to serve)

1

Heavy bottomed saucepan
Large saucepan

Method

1

Sauté the chopped shallot in a saucepan in 25 g of butter and 1 tbs. of extra virgin olive oil. Add the chopped mushrooms and flavour with some parsley, a clove of garlic, salt and pepper and then cook for 20 minutes.

2

To make the risotto: Sauté the chopped onion in a heavy bottomed saucepan in 50 g of butter until softened. Add the rice and fry well until transparent. Add the wine and saffron and simmer until it has evaporated. Add a ladleful of the hot stock and simmer.

3

As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes. Add the mushrooms and Parmesan and stir.

Love Rice