Hearty Mushroom Risotto with Saffron

Hearty Mushroom Risotto with Saffron

This hearty mushroom risotto is an Italian classic, known for its creamy consistency and rich flavors. The distinct taste of mushrooms combined with the aromatic saffron makes this dish an excellent choice for a comforting and satisfying meal. Perfect for vegetarians or as a main course for dinner parties, this risotto blends simple ingredients to create complex flavors. Enjoy this luxurious and elegant dish with a glass of white wine.

Ingredients

For the Mushroom Risotto:
– 2 cups Arborio rice
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 4 cups vegetable or chicken broth
– 2 cups button mushrooms, sliced
– 1 cup fresh cremini mushrooms, sliced
– 1/2 teaspoon saffron threads
– 1/4 teaspoon black pepper
– Salt to taste
– Fresh parsley, chopped (for garnish)

For the Saffron Broth:
– 4 cups vegetable or chicken broth (same as above)
– 1/2 teaspoon saffron threads

Instructions

1. Prepare the Saffron Broth:
– In a small saucepan, heat the 4 cups of broth until it is just warm. Add the saffron threads and allow them to steep while you prepare the rest of the ingredients.

2. Sauté the Aromatics:
– In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
– Add the chopped onion and cook until translucent, about 5 minutes.
– Stir in the minced garlic and cook for another 1 minute until fragrant.

3. Cook the Mushrooms:
– Add the sliced button and cremini mushrooms to the pot.
– Sauté until they release their juices and become tender, about 5-7 minutes.

4. Toast the Rice:
– Stir the Arborio rice into the pot, ensuring each grain is coated with the butter and mushroom mixture.
– Toast the rice for about 2-3 minutes or until the edges become slightly translucent.

5. Add the White Wine:
– Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.

6. Gradually Add Broth and Saffron:
– Begin adding the warm saffron broth, one ladle at a time, to the rice.
– Stir constantly and allow each ladleful of broth to be absorbed before adding the next.
– Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

7. Finish the Risotto:
– Once the rice is tender, stir in the grated Parmesan cheese.
– Season with black pepper and salt to taste.
– Remove from heat and let the risotto sit for a minute or two.

8. Serve:
– Spoon the risotto into bowls or onto plates.
– Garnish with freshly chopped parsley and an additional sprinkle of grated Parmesan if desired.

Enjoy this warm and comforting mushroom risotto with saffron, making every meal a special one!