The Risotto with Saffron and Mushrooms Recipe

If you try this recipe you will get the most delicious risotto with a bright yellow color and a wonderful smell. This is the way they make risotto in Northern Italy. The legend has it that saffron risotto originates from 1400.

It is different from risotto Milanese way – traditional Milanese risotto is made with beef marrow but without wine.

Ingredients for Risotto with Saffron and Mushrooms

• Arborio rice: 200 gr.
• 1 White onion
• Butter: 40 gr.
• Porcini mushrooms (ceps): 100 gr. or dried 20-30 gr.
• Saffron: 1 pinch.
• Dry white wine: 100 ml.
• Vegetable or chicken broth: 500 ml.
• Parmesan cheese: 50 gr.
• Salt, white pepper: to taste.

Recipe for Risotto with Saffron and Mushrooms

1. Melt the butter and fry finely chopped onion until it gets transparent.
2. Put in rice and fry for about 5 minutes.
3. Add chopped mushrooms and pour in broth gradually, stirring it constantly.
4. As soon as one portion of broth has gotten absorbed, pour in some more.
5. When the rice is almost ready, put in saffron dissolved in 2 tablespoons water, salt, pepper, and grated parmesan.
6. Serve risotto hot having sprinkled it with cheese.