This Saffron And Mushroom Risotto combines rich flavors with a creamy texture. It's a comforting, impressive meal that's easy enough for a weeknight dinner but fancy enough for a special occasion.
Risotto is one of my all-time favorite dishes, but I’ll admit, when I first tried making it, I was a bit intimidated. The idea of stirring constantly and waiting for the perfect texture made me nervous.
But after making it for the first time 20 years ago, I’ve learned that it's actually quite simple—just a little patience is all you need. As long as you take your time, stir occasionally, and let the rice absorb the liquid slowly, it’s hard to mess up. Now, I love cooking risotto and make it all the time, and I love how versatile it is. It’s one of those dishes that feels fancy but is surprisingly easy to master!
Now, this mushroom saffron risotto is extra special. When you pair the subtle floral flavor of saffron with the earthy mushrooms, it becomes a dish that’s both comforting and luxurious. Whether you're looking to serve it as a main course or a side, this recipe is versatile and guaranteed to make your dinner table feel like a fine dining experience.
Pair this dish with Traeger Grilled Salmon, or Smoked Chicken. You can serve it with other delicious side dishes like Maple Roasted Brussels Sprouts, or Roasted Carrots With Whipped Feta.
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Why You'll Love This Recipe
- Rich And Creamy: The combination of saffron and mushrooms creates a complex and savory taste that you'll love!
- Easy Yet Impressive: With just a few simple ingredients and simple steps, you can create a gourmet dish right at home.
- Versatile: Serve it as a main dish or a side, and it pairs wonderfully with a variety of meats or veggies.
Ingredients
- Unsalted Butter: You will want to use a good quality grass-fed butter for this recipe. My favorite brand is Kerrygold, which you can get at Costco.
- Shallot: I love using shallots in this recipe as it's a cross between onion and garlic with a slightly milder flavor than both! If you don't have shallot, you can use a sweet yellow onion.
- Shitake Mushrooms: You can use any mushrooms you like, but shiitake mushrooms are my favorite. You can also use a combination of wild mushrooms such as oyster mushrooms or porcini mushrooms.
- Chicken Stock: You can use my homemade chicken stock, or a good quality store-bought brand like Bonafide Provisions or Kettle And Fire. You can also use beef stock or vegetable stock. The liquid is what helps cook and also flavor the rice.
- Arborio Rice: Arborio rice is a starchy short grain rice and it is the key ingredient for that creamy risotto texture.
- Dry White Wine: You will want to use your favorite dry white wine, like Chardonnay or Sauvignon Blanc—and make sure it's one that you would enjoy drinking! I get all of my wines from Dry Farm Wines, as they sell organic, low sugar, high quality wines.
- Saffron Threads: The star ingredient that adds color, fragrance, and a subtle floral flavor. You can get pretty good quality saffron threads at specialty shops or online. I am lucky enough to get mine straight from the Middle East!
- Sea Salt And Black Pepper: The rice needs a good amount of sea salt to help bring all the flavors together. Start with ½ a teaspoon and adjust as needed. The black pepper is optional, but I like adding a pinch on top at the end.
- Parmesan Cheese: The parmesan will add a nice salty bite and umami flavor! Be sure to use real authentic parmesan cheese, and grate it yourself! Please avoid the pre-shredded stuff!
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- No Wine, No Problem: If you want to use wine, you can skip that step and just use broth instead.
- Mushrooms: If you don't enjoy wild mushrooms, you can use crimini mushrooms or white button mushrooms.
- Truffle Oil: If you want to elevate this dish even further, try drizzling a little Truffle Oil on top. Trust me, it's so good!
How To Make Saffron Mushroom Risotto
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. In a large saucepan or Dutch oven, melt the butter over medium-low heat. Add the diced shallots and sauté for 3-5 minutes until soft. While the shallots are cooking, wipe your mushrooms down with a wet paper towel and slice them lengthwise.
Step 2. In a small stock pot heat up your chicken stock and allow it to gently simmer over low heat.
Step 3. Add the sliced mushrooms to the shallots and allow them to cook for 3-5 minutes or until they start to soften.
Step 4. Add the arborio rice to the shallots and mushrooms, and using a wooden spoon, gently stir to coat the rice with butter., Cook for 2 minutes to allow the rice to toast slightly.
Step 5. Next, add the wine and cook for 2 minutes. Add two ladles of the chicken stock to the rice, along with the saffron and salt. Continue to stir and simmer over low heat until almost all of the liquid is absorbed.
Step 6. Once almost all of the liquid is absorbed, add two more full ladles of stock and continue stirring the mixture every few minutes until almost all the liquid is absorbed. Continue this process until the rice is cooked through, but still al dente. This will take between 25-30 minutes. You’ll know the risotto is done when it has a tick and creamy consistency.
Step 7. Remove the pot from the heat and add the grated Parmesan cheese and stir to combine. Taste and adjust seasonings as needed. Serve with additional Parmesan and freshly ground pepper.
Expert Tips And Notes
- Don’t Wash Your Mushrooms: Mushrooms absorb liquid, so instead of running them under water to clean them. Pull the woody stems off and wipe the mushrooms down with a damp cloth or paper towel.
- Stay Put And Stir Frequently: Risotto is not a dish that you can just set and forget. You need to be present and stir frequently, but not consistently for best results.
- Keep The Broth Warm: Make sure you keep your broth cooking over medium heat so it's simmering while you make the risotto. You don't want to add cold broth during the cooking process.
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Serving Suggestions For Mushroom Saffron Risotto
- Meats: Serve alongside grilled chicken, steak, or braised short ribs for a well-rounded meal.
- Seafood: Pair with pan seared scallops, grilled shrimp, oven baked lobster cakes, or Traeger grilled salmon for something lighter to balance out the richness.
- Roasted Vegetables Or Salad: Pair with roasted vegetables like smoked asparagus, maple roasted Brussels sprouts, or carrots for a light, colorful side. You can also serve it alongside a grilled peach and burrata salad for a light side dish.
- Toppings: Top with a knob of butter, a drizzle of truffle oil, or fresh herbs like chives or fresh thyme.
Storage And Reheating
- Storage: Store any leftover risotto in an airtight container in the fridge for up to 3 days.
- Reheating: I like to warm the mushroom risotto in a saucepan over low heat, adding a splash of broth to restore the texture. You'll want to stir it occasionally until it's heated through.
Recipe FAQs
I would not recommend it. Risotto doesn’t freeze well because the texture changes. It's best eaten within a few days.
Fresh mushrooms are best for texture and flavor, so I would avoid using frozen mushrooms.
Yes! In a pinch you can, but for best results I recommend making it right before you want to serve it.
Other Related Dinner Dish Recipes
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Saffron Mushroom Risotto Recipe
Ingredients
- 4 tablespoons Unsalted Butter
- 1 Shallot minced
- 6-8 oz Shitake Mushrooms
- 4 cups Chicken Stock
- 1 cup Arborio Rice
- ⅓ cup Dry White Wine
- ¼ teaspoon Saffron Threads
- ½-1 teaspoon Sea Salt
- ¼ cup Parmesan Cheese freshly grated
Instructions
- In a large saucepan or Dutch oven, melt the butter over medium-low heat. Add the diced shallots and sauté for 3-5 minutes until soft. While the shallots are cooking, wipe your mushrooms down with a wet paper towel and slice them lengthwise. In a small stock pot heat up your chicken stock and allow it to gently simmer over low heat.4 tablespoons Unsalted Butter, 1 Shallot, 4 cups Chicken Stock
- Add the sliced mushrooms to the shallots and allow them to cook for 3-5 minutes or until they start to soften.6-8 oz Shitake Mushrooms
- Add the arborio rice to the shallots and mushrooms, and using a wooden spoon, gently stir to coat the rice with butter. Cook for 2 minutes to allow the rice to toast slightly.1 cup Arborio Rice
- Next, add the wine and cook for 2 minutes. Add two ladles of the chicken stock to the rice, along with the saffron and salt. Continue to stir and simmer over low heat until almost all of the liquid is absorbed.⅓ cup Dry White Wine, ¼ teaspoon Saffron Threads, ½-1 teaspoon Sea Salt
- Once almost all of the liquid is absorbed, add two more full ladles of stock and continue stirring the mixture every few minutes until almost all the liquid is absorbed. Continue this process until the rice is cooked through, but still al dente. This will take between 25-30 minutes. You’ll know the risotto is done when it has a tick and creamy consistency.
- Remove the pot from the heat and add the grated Parmesan cheese and stir to combine. Taste and adjust seasonings as needed. Serve with additional Parmesan and freshly ground pepper.¼ cup Parmesan Cheese
Notes
- Don’t Wash Your Mushrooms: Mushrooms absorb liquid, so instead of running them under water to clean them. Pull the woody stems off and wipe the mushrooms down with a damp cloth or paper towel.
- Stay Put And Stir Frequently: Risotto is not a dish that you can just set and forget. You need to be present and stir frequently, but not consistently for best results.
- Keep The Broth Warm: Make sure you keep your broth cooking over medium heat so it's simmering while you make the risotto. You don't want to add cold broth during the cooking process.
Anonymous says
Thank you for sharing this recipe