Saffron and Mushroom Risotto
"Saffron and Mushroom Risotto is a vegetarian first course that enchants with its aroma and enveloping flavor! Perfect for an easy and gluten-free dinner, this risotto is prepared in just 30 minutes. Let yourself be conquered by our recipe for Saffron and Mushroom Risotto, a true tribute to the Mediterranean diet!"
Dietary Information
Servings:
- 1
To prepare the saffron and mushroom risotto, first put the dried porcini mushrooms in cold water for about 15 minutes 1. After this time, take the mushrooms 2 and roughly chop them 3.
- 2
Filter the soaking water through a sieve lined with absorbent paper 4 and set the liquid aside 5. In the meantime, bring a pot of salted water to a boil, which you will use to cook the rice. Peel and finely chop the shallot 6.
- 3
Sauté the shallot in a saucepan with a drizzle of oil, over low heat 7. When it is soft and transparent, add the rice 8 and toast it for a few minutes, stirring often 9.
- 4
At this point, slightly raise the heat and deglaze with the white wine 10; let the alcoholic part evaporate completely, then pour in the mushroom soaking water 11. Stir and start cooking the rice, adding a ladle of hot salted water at a time, taking care to always wait for the liquid to be absorbed before pouring the next 12.
- 5
When the rice is half cooked, add the mushrooms 13 and stir, continuing to cook the rice 14. 5 minutes before the end of cooking, pour the saffron into a small bowl with a couple of tablespoons of hot water 15.
- 6
Stir to dissolve it 16, then add it to the rice 17 and mix well 18.
- 7
At the end of cooking, turn off the heat and stir in the cold butter 19 and the grated Parmigiano Reggiano DOP 20, then add a grind of pepper 21.
- 8
Complete with the chopped parsley 22 and mix everything 23. Your saffron and mushroom risotto is ready to be served 24!
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