Risotto with Porcini Mushrooms and Saffron Recipe
Category: First Courses | Servings: 4
This luxurious risotto combines the earthy flavor of porcini mushrooms with the delicate fragrance of saffron, creating a dish that’s perfect for any special occasion. The blend of creamy Arborio rice and the savory depth of Grana Padano cheese will captivate your taste buds, making this a go-to recipe for mushroom lovers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Porcini mushrooms | 400g |
| Saffron | 1 pinch |
| Vegetable broth | 1 liter |
| White onions | 60g |
| Arborio rice | 320g |
| Grana Padano cheese (DOP) | 150g |
| Garlic | 3g |
| Fresh parsley | 5g |
| White wine | 60g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 14g |
| Carbohydrates | 60g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 720mg |
| Calcium | 150mg |
Instructions
-
Prepare the Porcini Mushrooms:
- Start by cleaning the porcini mushrooms. Using a small knife, remove any excess dirt from the stems, then wipe them clean with a damp cloth. Slice the mushrooms thinly to ensure even cooking and to release their full flavor.
-
Cook the Mushrooms:
- Heat a large skillet over medium heat and drizzle in a bit of olive oil. Add the garlic clove (whole, unpeeled) and allow it to sizzle for a minute to infuse the oil with its fragrance. Once the garlic becomes aromatic, remove it and discard it.
- Add the sliced porcini mushrooms to the pan and sauté them gently, stirring occasionally, until they release their juices and begin to brown. Set the mushrooms aside, keeping them warm.
-
Prepare the Risotto:
- In a separate, deep pan or large saucepan, heat a tablespoon of olive oil over medium heat. Peel and finely chop the white onion, adding it to the pan. Sauté the onions until they become soft and translucent, about 3 minutes.
- Add the Arborio rice to the pan, stirring constantly to coat the grains with oil and onion. Allow the rice to lightly toast for about 1-2 minutes, which will enhance its nuttiness and prepare it for the next step.
-
Deglaze and Simmer:
- Pour in the white wine, stirring continuously, allowing the alcohol to evaporate and the rice to absorb the flavors.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait for the rice to absorb the liquid before adding another ladle of broth. Continue this process, keeping the rice at a gentle simmer, for about 18-20 minutes or until the rice is creamy and tender but still al dente.
-
Incorporate the Saffron:
- Just before the risotto is finished cooking, take a small amount of the broth and dissolve the saffron threads in it. Stir the saffron-infused liquid into the risotto, giving it a beautiful golden color and aromatic depth.
-
Finishing Touches:
- Stir the cooked porcini mushrooms into the risotto, combining them thoroughly to ensure the earthy mushroom flavor is well distributed.
- Grate the Grana Padano cheese and fold it into the risotto, allowing it to melt into the dish for a rich, creamy texture.
-
Garnish and Serve:
- Chop the fresh parsley and sprinkle it over the risotto just before serving, adding a burst of color and freshness. Serve the risotto piping hot, savoring the delicate balance of flavors from the mushrooms, saffron, and cheese.
This risotto with porcini mushrooms and saffron is perfect for a comforting dinner or as an elegant dish for guests. The combination of rich, savory mushrooms, delicate saffron, and the creamy texture of Arborio rice makes this recipe a delightful choice for anyone seeking a sophisticated and flavorful meal.
