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Risotto with porcini mushrooms and saffron

ingredients

servings

4

Arborio rice

300 grams

Dried mushrooms

100 grams

Onions

1 unit

Saffron

2 and 1/2 grams

Grated Parmesan cheese

50 grams

Vegetable broth

to taste

Iodized salt

to taste

first courses from Italy

Risotto with porcini mushrooms and saffron

Risotto with porcini mushrooms and saffron

vegetarian with lactose high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with porcini mushrooms and saffron

A classic saffron risotto enriched with porcini mushrooms.

Risotto with porcini mushrooms and saffron step 1

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.

Risotto with porcini mushrooms and saffron step 2

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.

Risotto with porcini mushrooms and saffron step 3

step 3

In any case, after the broth, chop the onion and fry in a pan with a little oil and salt.

Risotto with porcini mushrooms and saffron step 4

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).

Risotto with porcini mushrooms and saffron step 5

step 5

Gradually add the broth and continue stirring, without adding the other until the previous year will not be absorbed.

Risotto with porcini mushrooms and saffron step 6

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.

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