Saffron risotto with porcini mushrooms
2 servings
20 minutes
Saffron risotto with porcini mushrooms is an exquisite dish of European cuisine that combines a delicate creamy texture with the rich flavor of forest mushrooms. Saffron gives the risotto a warm golden hue and a light spicy note, while the porcini mushrooms fill it with a deep umami-rich aroma. Historically, risotto originated in Northern Italy, where it was masterfully prepared by gradually adding broth to rice to create a rich and silky consistency. This dish pairs perfectly with a glass of dry white wine and is suitable for both a cozy dinner and a festive feast. Butter and parmesan add softness to the flavor, while fresh herbs and thyme complete its noble composition. Served in a mound and garnished with herbs and cheese, it becomes not just food but true culinary art.
1
Chop shallots and garlic into small cubes and sauté in olive oil for 2-3 minutes until the onion is translucent.
- Shallots: 13 g
- Garlic: 1 clove
- Olive oil: 40 ml
2
Add rice and fry for another minute, pour in white dry wine and evaporate until the smell of alcohol disappears.
- Arborio rice: 200 g
- Dry white wine: 50 ml
3
Pour rice with 3/4 water, simmering while stirring continuously and adding hot water for 15 minutes.
4
Cut the white mushrooms into cubes and sauté in olive oil for 2 minutes.
- White mushrooms: 120 g
- Olive oil: 40 ml
5
In the middle of the stewing process, add butter, salt, and pepper to taste, saffron on the tip of a knife, and continue to stew, stirring constantly.
- Butter: 30 g
- Saffron: 0 g
6
Add sautéed mushrooms to the rice 3 minutes before cooking is done, evaporate the water.
- White mushrooms: 120 g
7
Place the risotto on a plate in a mound, sprinkle with finely chopped parsley and grated Parmesan, garnish with a sprig of thyme, and serve.
- Parsley: 3 g
- Parmesan cheese: 30 g
- Thyme: 1 g