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Italian with Eliana – Risotto with Saffron and Mushrooms

Serving 6

 INGREDIENTS: tsp = teaspoon tbsp = tablespoon

480 gr Carnaroli type Rice

50 gr Butter 

100 gr Grana Padano cheese 

100 gr Dried mushrooms  (preferably Porcini)

1 Onion 

2 sachets Safran 

100 ml White wine

2 tabs Vegetable broth 

1 bunch Parsley

Oil and salt as needed



  • Soften the mushrooms in warm water for 10 minutes, then dry them and chop them up
  • Chop the onion and cook it in a pot with oil until it gets a nice clear brown colour
  • Add the rice in the pot and make it toast to get the flavor
  • Add the chopped mushrooms, the white wine  and simmer until reduced.
  • Cook the rice by adding hot vegetable broth as needed, continuously mixing to avoid the rice stuck on the pot
  •  Few minutes before the rice is cooked, add the Safran (previously mixed in a cup of hot vegetable broth) and adjust with salt
  • Once the rice is cooked, take it away from heating and mix it with butter and Grana Padano cheese
  • Add some chopped parsley and serve



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