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HOW TO MAKE

Risotto allo zafferano e funghi

Saffron Risotto with mushrooms

90 MinuteS to prepare and cook
Beginner Difficulty
Want to learn how to cook this authentic Italian recipe of Risotto allo zafferano e funghi? Sign up today for chef Riccardo Alberti’s next class.

Recipe Overview

Risotto with saffron is a typical dish of the city of Milan. It was born in 1574 during a wedding. Some Glassmakers friends of the bride added to a white risotto with butter, some saffron pistils: this spice was in fact used by glassmakers to obtain a particular yellow color of the glass. The new dish was immediately successful, both for its flavor and for its yellow color, reminiscent of gold, synonymous with wealth. The addition of mushrooms came subsequently to add more flavor to the dish and to have the opportunity for vegetarian people to consume this innovative dish that traditionally is seasoned with roasted bone marrow.

 Ingredients

Total Served: 2

For the risotto:

1
160 grams (0,82 cup) Carnaroli or Arborio rice
2
100 grams (1 cup) Mushrooms (Porcini, Champignon, Chiodini, Shitake, Chanterelle)
3
30 grams (6 tbsp) Parmigiano Reggiano, finely grated
4
30 grams (2 ½ tbsp) Butter
5
10 Parsley leaves, finely chopped
6
1 tbsp Extra virgin olive oil
7
½ White wine glass
8
½ Onion, finely chopped
9
0,1 gram ( 1 pinch) Saffron powder

For the vegetable broth:

1
5-6 Dried mushrooms (optional)
2
4 Cups Cold water
3
1 Parmigiano Reggiano rind
4
1 Celery stalk, roughly chopped
5
1 Carrot, roughly chopped
6
1 Onion, roughly chopped
7
1 Bay leaf (optional)
8
4-5 Black Peppercorns
9
Salt

Equipment Needed to Make Risotto allo zafferano e funghi

The following tools will be used to create Risotto allo zafferano e funghi. Not all of them are necessary and can be replaced with more manual operations, but we suggest using all of these to make the recipe as easy-to-create and yummy as possible. Click on any of the items to learn more about them and purchase them.
Pot
Saucepan
Frying Pan
Cutting board
Sharp kitchen knife
Grater
Sieve

Step-by-Step Cooking Instructions for Risotto allo zafferano e funghi

Let’s get started with creating Risotto allo zafferano e funghi. Follow the instructions in order below to create this tasty fall dish.
Make the vegetable broth:
1
Wash, clean and roughly chop the celery, the carrot and the onion.
2
Pour the cold water in a medium pot, add the chopped vegetables, the parmigiano rind, the bay leaf, the dried mushrooms and the peppercorns.
3
Bring the pot to a gentle boil, season with a touch of salt and let it simmer for about 30-40 minutes.
Sautè the mushrooms:
1
Heat two tbsp of olive oil in a pan, add the garlic clove, the chilli pepper and fried for a minute.
2
Add the mushrooms, saute for a few minutes until they get nice and tender.
3
Season with salt and add the chopped parsley.
4
Turn off the heat and set aside.
Toast and cook the rice:
1
Heat 1 tbsp of olive oil and 1 tbsp of butter in a pot.
2
Add the chopped onion and cook it until nice and transparent.
3
Add the rice and toast it for a couple of minutes.
4
Deglaze with wine, wait for all the alcohol to evaporate and start adding the broth, a ladle at a time.
5
Season with a pinch of salt and cook the rice slowly, stirring continuously, for about 15 minutes until it is nice and “al dente”.
6
Dissolve the saffron in a cup with a ladle of broth, add it after 10 minutes of cooking.
7
Few minutes before the risotto is cooked, add the mushrooms and stir to combine.
8
Turn off the heat, add the rest of the butter and the parmigiano reggiano and stir vigorously to melt and get the nice and creamy consistency.
Buon Appetito!
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Tag Chef Riccardo Alberti, @riccardocookingclass

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