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Preparing risotto with mushrooms and saffron is very easy, in just a few steps you will prepare a delicious dish, but which type of mushrooms to use?
Surely the porcini mushroom is the tastiest especially if fresh, but you can always settle for frozen ones, another good quality but above all cheap is the champignon mushroom.
To prepare the Risotto with mushrooms and saffron, if you don’t want to use saffron to give color to your dish, you can always use a pinch of turmeric.
INGREDIENTS FOR 4 PEOPLE FOR RISOTTO WITH MUSHROOMS AND SAFFRON:
- 320 gr. of carnaroli rice
- 1 shallot
- 30 gr. of butter
- 250 gr. of porcini mushrooms or champignons
- fresh chopped parsley
- 4 tablespoons grated Parmesan cheese
- salt to taste
- pepper to taste
- 1 sachet of saffron
- 500 ml. of vegetable broth
With the help of a mixer, chop the shallots together with fresh parsley.
Take a pot, add the butter and melt it over low heat, then add the chopped shallots and parsley, cooking for a couple of minutes.
Now you can add the mushrooms cleaned and cut into pieces, seasoned with salt and pepper and cook over moderate heat and with lid for about 7-8 minutes pouring a little broth when necessary.
Once the mushrooms are cooked you can pour the rice and cook it ( roasting phase ) for a few minutes, stirring often with a wooden spoon.
Then you can pour the hot broth, about 3 or 4 glasses, the saffron sachet and the necessary salt ( remember that you have already used it to flavor the mushrooms ).
Cook without a lid until the cooking liquid has completely withdrawn and following the cooking times indicated on the box.
If necessary, add more broth if the rice becomes too dry.
At the end of cooking the rice must be creamy, before serving to make the dish even tastier, pour the parmesan cheese mixed and then serve.