Porcini Mushroom and Saffron Risotto

Porcini mushroom and saffron risotto is a dish with intense aroma and rich flavor, perfect for lovers of autumnal tastes and mushrooms. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 300 g of fresh porcini mushrooms or 30 g of dried porcini mushrooms (soaked in warm water)
• 1 packet of saffron in strands or powder
• 1 liter of hot vegetable or mushroom broth
• 1 small onion, finely chopped
• 100 ml of dry white wine
• 30 g of butter
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and black pepper to taste

Preparation

1. If you’re using dried porcini, start by soaking them in warm water for about 20 minutes; if you’re using fresh porcini, clean them with a damp cloth and slice or cut them into pieces as preferred.
2. Prepare the broth and keep it warm on another burner.
3. In a large pot, sauté the chopped onion in a little oil until transparent.
4. Add the porcini mushrooms and let them sauté briefly, then add the rice and toast it for a few minutes, stirring continuously.
5. Deglaze with white wine and let the alcohol evaporate.
6. Start adding the hot broth one ladle at a time, waiting for the rice to absorb the liquid before adding the next ladle.
7. Halfway through cooking, dilute the saffron with a bit of broth and add it to the risotto, mixing well.
8. Continue cooking, adding broth until the rice is creamy but still al dente.
9. Remove from heat and stir in the butter and Parmesan, seasoning with salt and pepper.
10. Let it rest for a minute, then serve hot.

Curiosity

Saffron is a very precious spice, known for its characteristic golden color and delicate flavor. It is perfect for enhancing the creaminess and richness of the risotto and pairs wonderfully with the umami of porcini mushrooms.

Enjoy your meal! I hope this dish can warm your evenings with its taste and autumnal colors.