Mushroom Risotto with Saffron

Servings: 2
Time: 40 minutes

Mushroom-Risotto-recipy

Ingredients:

1 small onion, finely chopped
3 cups mushroom, vegetable, or chicken broth
6 oz King mushrooms, sliced and scored
3/4 cup risotto rice (Arborio or Carnaroli)
A generous pinch of Zarina saffron, steeped in 2 tbsp warm water
1 small carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup grated Parmesan cheese (plus extra for garnish)
Salt and pepper, to taste

(Optional: 1 tbsp butter for a richer flavor)

mushroom-risotto-carrot

Instructions:

Prepare the broth: In a small saucepan, warm the broth over low heat. Keep it warm throughout the cooking process.

Finely chop the vegetables: Chop the onion, carrot, and celery finely to ensure even cooking.

Cook the mushrooms: Heat 1 tbsp olive oil in a pan over medium heat. Add the sliced and scored King mushrooms along with minced garlic. Sauté until the mushrooms are golden and fragrant, about 5 minutes. Remove from the pan and set aside.

mushroom-risotto-noodle

Sauté the vegetables: In the same pan, add the remaining olive oil and sauté the onion, carrot, and celery until soft and translucent, about 5 minutes.


Toast the rice: Stir in the risotto rice and toast for about 2
minutes, stirring frequently until the edges become slightly translucent.


Infuse with saffron: Pour in the saffron infusion and stir to coat the rice evenly. Let it absorb for about a minute. Optionally, add butter at this stage for a richer flavor.


Gradually add broth: Add one ladle of warm broth at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

mushroom-risotto-chicken

Reintroduce mushrooms: Stir in the sautéed King mushrooms to incorporate their flavor into the risotto.


Season and finish: Season with salt and pepper to taste. Remove from heat and stir in Parmesan cheese for a rich, creamy finish.


Tip: For extra depth, sauté the mushrooms separately in butter and add them toward the end for a more pronounced flavor.


Serve: Plate the risotto and garnish with extra Parmesan. Serve immediately and enjoy!