The king of Risottos, with two of the most coveted ingredients in Italian cuisine: porcini mushrooms and saffron. But don’t worry, it is not difficult at all!
Ingredients (for 2)
- 1 cup white rice
- 2 cups porcini mushrooms
- 1/4 tsp saffron
- 3 cups vegetable stock
- 1 shallot
- 1/4 cup white wine
- 2 tbsp grated Parmesan cheese
- 1 tbsp butter
- 2 tbsp olive oil
- salt & black pepper
Directions
- Remove any black dots from the stems of mushrooms
- With some moist kitchen paper, gently clean the porcini mushrooms and slice them thinly; do not wash under running water or you will remove part of their flavor
- Take a large saucepan or skillet and heat olive oil over medium heat
- In a different deep saucepan bring vegetable stock to a simmer
- Thinly dice shallots, or onions, and add them to the pan with the oil; cook for 3 minutes or until translucent
- Add the porcini, stir to coat with the oil and sauté for 1-2 minutes
- Stir in the rice and toast it at high heat until warm (2-3 minutes)
- Add the wine, and stir continuously over medium heat until absorbed (about 1 minute)
- Add hot broth in small quantities, stirring continuously, until absorbed
- Season with salt and black pepper to taste
- When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
- Add the butter, saffron and parmesan cheese, and stir rapidly to make it creamy
- Let it rest for a couple of minutes and then serve!
Tips from the Chef
- In order to check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
- Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
- Use the Italian rice variety “Carnaroli” for the best result
