Creamy Saffron Risotto with Finferli Mushrooms

Yellow Risotto with Finferli Mushrooms

Category: Main Course (Primi Piatti)
Serves: 4

Ingredients

Instructions

1. Begin by preparing the mushrooms: rinse them gently under running water to remove any dirt. Pat them dry using a clean kitchen towel, and if necessary, cut larger mushrooms in half.

2. In a large pan, melt 40g of butter and sauté the Finferli mushrooms. Allow them to cook gently until tender, stirring occasionally.

3. Meanwhile, in a large pot, melt the remaining 40g of butter over medium heat. Once the butter is melted, add the finely chopped onion and sauté until golden and fragrant.

4. Add the Carnaroli rice to the pot with the sautéed onion, stirring to coat the rice with the butter. Allow the rice to toast slightly, about 2-3 minutes, to enhance its flavor and texture.

5. Gradually add the hot vegetable broth, one ladle at a time, ensuring the rice absorbs the liquid before adding more. Stir frequently to prevent the rice from sticking to the pot.

6. After about 10 minutes of cooking, add the saffron to the rice and mix well, allowing the vibrant yellow color and distinct flavor to infuse into the dish.

7. Once the rice is almost fully cooked, add the sautéed mushrooms to the risotto and stir to combine. Continue cooking until the rice is creamy and perfectly tender, absorbing the last of the broth.

8. Remove the risotto from the heat and stir in the Grana Padano cheese. Season with salt and black pepper to taste.

9. Serve your delicious yellow risotto with Finferli mushrooms hot, garnished with additional grated Grana Padano if desired.

Tips:

• For an extra touch of creaminess, you can add a tablespoon of mascarpone cheese or a splash of heavy cream before serving.
• If you prefer a more intense mushroom flavor, consider adding a small amount of dried Finferli mushrooms, rehydrated in warm water, to the dish.