Saffron and Mushroom Risotto

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.

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Recipe

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.

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