Saffron Mushroom Risotto Recipe
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.
Servings: 4
Calories: 411kcal
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
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.
Nutrition
Calories: 411kcal | Carbohydrates: 50g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 1028mg | Potassium: 334mg | Fiber: 2g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg
