Modern twists on time-honoured favourites.
Mushroom risotto with saffron
What you need
- [ ] 200 g Riso Gallo Risotto rice
- [ ] 50 g butter
- [ ] 2 shallots
- [ ] 3/4 l hot beef stock
- [ ] ½ glass of white wine
- [ ] 1 saffron threads
- [ ] 630 g mixed wild mushrooms
- [ ] grated Parmesan
Proposed by: Filippo Chiappini Dattilo
How to prepare:
Preparing the ragù: Sauté the chopped shallot in a saucepan in 25 g of butter and 1 tbs. of extra virgin olive oil. Add the chopped mushrooms and flavour with some parsley, a clove of garlic, salt and pepper and then cook for 20 minutes.
To make the mushroom risotto with saffron: sauté the chopped onion in a heavy bottomed saucepan in 50 g of butter until softened. Add the rice and fry well until transparent. Add the wine and saffron and simmer until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes. Add the ragù and Parmesan. Serve the mushroom risotto with saffron.