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Saffron Risotto with Wild Mushrooms
Yield:
Serves 4Ingredients:
5 cups chicken broth
½ oz dried porcini mushrooms
2 Tbsp butter
1 Tbsp extra virgin olive oil
½ cup onion, finely chopped
¾ cup cremini mushrooms, chopped
2 Tbsp fresh flat-leaf parsley, finely chopped
1 ½ cups Riso Baricella Carnaroli Rice
½ tsp pure saffron threads
½ cup dry white wine
¾ tsp salt
1/3 cup grated Parmesan cheese
Directions:
Bring broth to a simmer in a heavy medium saucepan. Add porcini mushrooms and simmer for 5 minutes. Remove mushrooms with slotted spoon and transfer to a plate. Chop mushrooms and set aside. Add saffron to simmering broth. In a separate heavy large saucepan, melt butter with olive oil over medium heat. Add onions, sauté until golden. Add Riso Baricella Carnaroli Rice, sauté for 2 minutes. Add broth and mushrooms, sauté for additional minute. Add wine and stir with wooden spoon until liquid is absorbed. Add 1 cup of the warm broth to the rice and stir. When liquid is absorbed, add another cup of broth, continue stirring and repeat until all broth is used (about 25 minutes). Add salt, parsley and cheese, stir. Let risotto sit covered for 5 minutes. Serve immediately.
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