Saffron and Mushroom Risotto (or any other previously cooked accompaniment)

A smooth and creamy risotto with a subtle touch of saffron, full of the earthy depth of mushrooms cooked to perfection.
main dish
rice
sauce
Ingredients
Servings
4
Measurement units

Ingredients

  • 180 grice
  • 1 tablespoonsonion (finely diced)
  • 2 tablespoonsolive oil (or directly butter)
  • 3 tablespoonswhite wine
  • 7-8 strandssaffron
  • 600 mlchicken broth (or fish stock)
  • 40 gbutter
  • 40 gParmesan
  • a pinchsalt and freshly ground black pepper
  • a bitlemon (juice)
  • 2 mushrooms
Nutritional Information

Per serving

Calculated for 4 servings

Calories
362 kcal
Protein
8.1 g
Fat
18.2 g
Carbohydrates
38.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

  1. Heat the water, stock or fish stock.
  2. Finely chop the onion; there should not be too much of it.
  3. Sauté the onion in a little oil or butter over low heat until transparent, without letting it take on too much colour.
  4. If making mushroom risotto, whether using dried and rehydrated mushrooms or fresh ones, add them now, at the beginning, so they can sauté for a couple of minutes.
  5. Next, add the rice and cook it until it becomes slightly glossy and translucent, stirring constantly.
  6. Add the wine and stir until the rice has absorbed it completely.
  7. Next, add just enough hot stock to cover the rice and keep stirring. Add the stock little by little as the rice absorbs what you added previously.
  8. Cook for about 18 minutes from the moment you add the stock, adding ladles of stock as the rice absorbs them and stirring often so it releases its starch.
  9. After about 16 minutes of cooking, when it is nearly cooked but still feels a little firm, add the butter and continue stirring.
  10. At 17 minutes, add the Parmesan, stir and turn off the heat.
  11. Adjust the salt and add a pinch of freshly ground black pepper.

Side Dish

  1. Meanwhile, clean the mushrooms with a little cold water, dry them with a clean cloth, and thinly slice them with the mandoline. This will help them cook evenly when placed on the dish.
  2. Once you have the risotto served on the plate, distribute the sliced mushrooms on top. The heat from the rice will slightly warm them and intensify their flavor. If the risotto has cooled slightly, you can cover it with aluminum foil for a few minutes to ensure the mushrooms warm properly.
  3. Note: If you are preparing the risotto with another accompaniment, such as shrimp, they must be pre-peeled and refrigerated. When about 5 minutes remain to finish the risotto, place the shrimp in a dish with a little olive oil and salt. Cook them in a very hot pan for about 1 minute on each side until just cooked. Place them on top of the rice once served on the plate to ensure they remain warm and juicy.
Recommendations & Tricks
  • Meat or fish: stock or fumet instead of water.
  • Dried porcini: strained soaking water.
  • If serving with prawns, keep them peeled and chilled; cook 1 minute per side at the end.
Original recipe
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    Saffron and Mushroom Risotto (or any other previously cooked accompaniment) | The Catalan Table