Risotto - Mushrooms and saffron

Updated at: Sun, 01 Oct 2023 18:48:38 GMT

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Chop onions, garlic, parsley and the mushrooms' stems until they are quite small, so they can melt while cooking. Cut the mushrooms in slices and keep aside the other vegetables.

Step 3

Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the shallot is becoming translucent, add the rice.

Step 4

Once the rice is translucent, pour the white wine into the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 5

While the risotto is getting ready, take a pan and poor some olive olive oil in it. Ease down the mushrooms and the garlic and stir. Add salt, pepper and the parsley and cook until the mushrooms are soft.

Step 6

Add the saffron and a bit of salt and cook the rice for about 18 or 20 minutes. When you half way the cooking time, add the mushrooms too. Every now and then, add the broth to your risotto and stir gently.

Step 7

When the rice is soft and creamy, switch of the heat and add some grated parmesan to the risotto and stir for a couple of minutes before to serve it.

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