About the Recipe
Risotto allo Zafferano e Funghi combines the creamy texture of saffron risotto with the rustic, autumnal flavor of mushrooms. It's one of my absolute favorite dishes because it manages to be both simple and rich at the same time. While the traditional Milanese recipe uses meat broth, I prefer this vegetarian version, which is not only lighter but also perfect for any occasion. It's the ideal dish for Sunday lunches or a cozy dinner with friends.
Ingredients
320g Carnaroli rice
1 sachet of saffron
200g mushrooms (porcini or champignons)
Fresh thyme
1 small onion
1 liter of hot vegetable broth
1 glass of dry white wine
10g butter or oil
80g grated Parmesan cheese (optional)
Extra virgin olive oil
Salt and pepper to taste
Preparation
Step1
In a separate pan, cook the mushrooms with a drizzle of olive oil, salt, and pepper until they are golden. Add the thyme and set aside.
Step2
In a pan, gently soften the finely chopped onion with a bit of oil or butter over low heat.
Step3
Add the rice and toast it for a few minutes until it becomes slightly translucent. Deglaze with white wine and let it evaporate.
Step4
Begin adding the hot vegetable broth, one ladle at a time, stirring frequently. Continue this process for about 15-18 minutes, until the rice is cooked al dente.
Step5
Halfway through cooking, dissolve the saffron in a bit of hot broth and pour it into the risotto, mixing well.
Step6
Remove the risotto from the heat and stir in the butter and grated Parmesan. Finally, add the sautéed mushrooms
Why I Love This Dish
I love this dish because it reminds me of Christmas Eve dinner when my grandmother makes it every year. I'm not entirely sure how it became our holiday "classic," but now it's a must! The addition of mushrooms gives it an autumnal touch that I adore, although I have to admit, Saffron Risotto is also exquisite in its traditional version.