ITALIAN PORCINI AND SAFFRON RISOTTO
Risottos are a typical Italian dish from the North of Italy in both the Lombardy and Veneto regions. There are many variations of this dish, and they all make a hearty main course. Here we suggest combining gourmet ingredients such as saffron with high-end Organic Porcini Mushrooms for an original twist that will light up any dinner party.
Ingredients: 4 servings
- 320g Organic Arborio Rice
- 200g Organic Porcini mushrooms (frozen, dried or fresh depending on the season)
- Saffron pistils (4-5 pistils per person; or 1 sachet powder)
- Organic onions q.b.
- Organic white wine a glass
- 5 tablespoons Organic Olive oil
- As preferred Salt
- Half a cup Organic Parmesan Cheese
- Water (or vegetable broth)
Preparation
- To prepare your tasty risotto with porcini mushrooms and saffron you must first think of saffron. If, like me, you use pistils, know that they should be infused in hot, not boiling water, at least an hour before. This will allow the pistils to revive and release all their characteristic color, scent, and aroma. Then take a glass, fill it half with hot water or broth, and add 4-5 pistils per person. The water (or broth) must not be boiling otherwise it would end up altering the properties of the pistils. Cover the glass with a saucer and let it infuse for about an hour.
- Another important thing to know is that saffron in pistils, after infusion, should be added to dishes only when almost cooked because the heat, in fact, alters its properties. If you use saffron in sachets, just pour it into the risotto without following the infusion procedure.
- After the infusion time, proceed to the creation of the recipe. Take a fairly large saucepan, pour inside a few tablespoons of olive oil. Let it heat for a few seconds and then add some finely chopped onion. Sauté the onion over low heat. Add the porcini mushrooms and cook them for a few minutes to withdraw the water they will release.
- Then pour the rice inside and toast it for a few minutes, stirring with a spatula. Then blend with a little white wine and let it evaporate completely.
- At this point add, a little at a time, hot water, or broth (which you can also prepare the night before) to cook the rice. Season with salt. Over low heat, then, cook the rice, adding the hot liquids as soon as they withdraw. When cooked, pour the pistils found together with the water.
- Stir with a ladle and, if you like, add a generous knob of butter, remove the pan from the heat, and mix with a ladle. Finally, add a fist of grated Parmesan cheese, mix, and serve your risotto with porcini mushrooms and saffron.
ENJOY AS A MAIN COURSE AND FRESH WITH CHILLED ORGANIC ITALIAN WHITE WINE!!
