Risotto with cremini mushrooms and saffron: the recipe for the first fragrant dish

He risotto with cremini mushrooms and saffron is a comforting dish to bring to the table on cold autumn Sundays. Ideal for serving during a meal with guests vegetariansor for everything lunch or dinner with the family, it is a creamy and delicious starter that contains all the aromas and flavors of two great classics of the Italian gastronomic tradition: the mushroom risotto and, precisely, the saffron risotto.

First, brown the mushrooms in a pan with a drizzle of oil, the garlic and the chopped parsley. So yes of Carnaroli rice with fried onion in butter, and finally cook everything, pouring the boiling vegetable broth, a ladle at a time and until the liquid is completely absorbed, and adding the mushrooms and saffron a few minutes of the end. You will obtain a colorful and perfectly wavy risotto, with a delicate and enveloping taste, whip with a knob of butter and a generous handful of grated parmesan.

In this recipe, we opted for cremini mushrooms, which are tastier than white and readily available. If not, you can replace them with i porcini mushrooms or with another fresh variety, provided it is fleshy and of excellent quality. Or you can choose frozen ones or buckets: to keep comfortably in the pantry, to rehydrate and to use at will all year round.

For an even tastier and stringier variation, you can add a little diced smoked provola cheese while cooking, or add 150 grams of crumbled sausage, grain crispy or diced pancetta.

Learn how to make Cremini Mushroom and Saffron Risotto with a walkthrough and tips. If you liked this recipe, try the leek and saffron risotto.

How to Make Cremini Mushroom and Saffron Risotto

Clean the mushrooms by removing the last part of the stem and cleaning them externally with a damp cloth; then cut them into slices 1.

Brown the garlic in a pan with a drizzle of oil, then add the mushrooms and sprinkle with chopped parsley 2.

Cook the mushrooms for about 8 minutes, until tender 3: if they become too dry, add a drop of boiling vegetable broth. Season with salt and pepper, and set aside.

In another pan, brown the chopped shallot with the melted butter 4until it is translucent.

Pour the rice into the pan with the shallot 5 and let it cook for a few minutes over medium heat.

Moisten with cognac 6 and make it fade.

When the brandy has evaporated, continue cooking the rice, adding a ladle of boiling vegetable broth as it is absorbed seven.

Meanwhile, dissolve the saffron in a drop of hot broth 8.

Add the saffron to the rice 9.

A few minutes before the end of cooking, add the mushrooms and mix well with a wooden ladle. ten.

Once ready, remove the rice from the heat and add the butter and grated parmesan 11.

Stir carefully 12.

Divide the hot risotto onto individual plates, garnish with a sprig of parsley 13 and serve.

storage

Risotto with cremini mushrooms and saffron should be eaten hot and at the time. Storage is not recommended.