Mushroom and Saffron Risotto

My mother taught me how to make this! A rich and very filling meal unto itself. Download Recipe PDF

Ingredients

Mushroom and Saffron Risotto

6 cups vegetable broth
3 tablespoons olive oil
1 pound portobello mushrooms, thinly sliced, 1 pound Chef mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup Portalupi Arneis
Sea salt and freshly ground black pepper to taste
½ to 1 1/2 teaspoon Saffron
2 tablespoons fresh rosemary
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

How To Make

1
In a saucepan, warm the broth over low heat. Add Saffron to the broth.
2
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
3
Stir in the mushrooms and rosemary and saute for 5 minutes.
4
Remove mushrooms and their liquid, set aside.
5
Add 1 tablespoon olive oil to skillet, and stir in shallots. Cook 1 minute.
6
Add rice, stirring to coat with oil, about 2 minutes.
7
When the rice has taken on a pale, golden color, pour in the wine, stirring constantly until the wine is fully absorbed.
8
This is the most important step in making Risotto-patiently adding the broth. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
9
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.