Pumpkin risotto with saffron sauce
first courses from Italy
Risotto with porcini mushrooms and saffron
Risotto with porcini mushrooms and saffron
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A classic saffron risotto enriched with porcini mushrooms.
preparation
step 1
Begin by preparing the vegetable broth if you want to prepare it you have to boil an onion, a carrot and celery coarsely chopped in a saucepan filled with water for 30-40 minutes.
step 2
Remove the vegetables and strain the broth if you would rather use the broth powder just to loose a couple of scoops in a saucepan filled with hot water. Soak the dried mushrooms in cold water.
step 3
In any case, after the broth, chop the onion and fry in a pan with a little oil and salt.
step 4
Add rice and toast the beans until they become transparent (if you want you can now blend with the white wine and allow to evaporate).
step 5
Gradually add the broth and continue stirring, without adding the other until the previous year will not be absorbed.
step 6
Towards the end of cooking (it will take 15-20 minutes, but verify by tasting), add the saffron and mushrooms from the water drained. Stir, turn off the heat and stir in the Parmesan. Serve piping hot.