Porcini mushroom risotto with saffron and Grana Padano
400 g porcini mushrooms
1 sprig thyme
100 g Grana Padano
320 g Carnaroli rice
1 l vegetable stock
1 small cup of white wine
1 sachet saffron
1/2 white onion
extra virgin olive oil
Clean and slice the procini mushrooms. In a pan, heat a drizzle of extra virgin olive oil with a clove of garlic. Add the sliced porcini and cook for a few minutes. Add the thyme and season with salt and pepper.
Put the mushrooms on a side and start preparing the risotto. In a saucepan, sweat the chopped onion in a drizzle of extra virgin olive oil. Add the rice and let it toast lightly stirring often.
Add the wine and let evaporate, then add a ladle of boiling stock. Cook the rice by adding ladles of stock as and when needed. When the rice is cooked, add the saffron previously dissolved in a small glass of warm stock.
Season with salt and pepper and stir in the Grana Padano and a dollop of butter. Add the porcini and serve immediately.