Risotto with saffron and chanterelles
1 serving
30 minutes
Risotto with saffron and chanterelles is a gem of Italian cuisine, combining sophistication and rich flavor. The history of this dish begins in Milan, where saffron was added to risotto to create a golden hue and unique aroma. Chanterelles add light nutty and woody notes to the dish, while white wine and parmesan provide an exquisite creamy texture. Serving with parsley and extra chanterelles highlights the natural taste of the ingredients. It is the perfect dish for a cozy family dinner or a festive event, as its rich aroma and tenderness make it a true gastronomic masterpiece.
1
Fry the rice in a pan with olive oil. Finely chop the shallots and add them to the rice. Mix everything together. When the shallots turn golden, add white wine.
- Carnaroli rice: 70 g
- Shallot: 20 g
- Olive oil: 20 ml
- White wine: 30 ml
2
Once the white wine evaporates, add vegetable broth. While the rice cooks, add olive oil, garlic, and half of a large shallot to a separate pan. Sauté the garlic and shallot, then add chanterelles and thyme. Sauté and stir throughout the cooking process. Add salt and pepper to taste.
- Vegetable broth: 100 ml
- Olive oil: 20 ml
- Garlic: 20 g
- Shallot: 20 g
- Chanterelles: 130 g
- Thyme: 1 sprig
- Salt: to taste
- Ground black pepper: to taste
3
Add half of the chanterelles to the risotto and continue cooking. Leave the other half in the pan. One minute before the risotto is ready, add saffron. Add parmesan and butter to the finished risotto. Mix everything well.
- Chanterelles: 130 g
- Saffron: to taste
- Parmesan (Parmigiano Reggiano): 20 g
- Butter: 20 g
4
Place the risotto on a plate. Top with chanterelles and garnish with fresh parsley.
- Chanterelles: 130 g
- Parsley: to taste