Dried porcini mushrooms
Parmesan cheese grated
Salt & pepper
Creamy, luxurious but incredibly easy to make, this Saffron and Mushroom Risotto is italian comfort food at its finest.
Risotto is an icon of northern Italian cuisine, stemming from the Mediterranean climate’s suitability for growing short-grain rice. The rice used for a risotto should be semi-rounded, short-grain Italian rice; attributes perfectly suited to slow cooking, enabling the grains to slowly absorb the flavour of the liquid and release starch to create the classic silky smooth texture. Risotto rice is divided into four categories based on the length of the grain: commune, semifino, fino and superfino. Superfino is the longest of the four, and the most commonly used for risotto. Arborio rice, a superfino variety, is the most commonly used outside of Italy, while
Start by putting the stock in a pot and heat it on the fire. The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it. In a non-stick pan fry a finely chopped onion with a drizzle of oil, when it turns a light golden color add the rice. Let the rice toast for 2 minutes, until it becomes translucent, then start adding your ladle of hot stock (as salted as you like!).
Add saffron and mushrooms and keep adding organic stock, allowing each ladleful to be absorbed before adding more.
Keep cooking, occasionally stirring the rice and adding stock, until the rice is cooked. It is going to take approximately 15 to 18 minutes.
When the rice is ready, remove risotto from the heat and add butter and some parmesan, then stir well. Mix very well, until the rice becomes creamy.