Risotto funghi e zafferano
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    Porcini mushroom risotto with saffron and Grana Padano

    Group 393Medium
    Group 3824 people
    T345 min


    • 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
    • salt
    • pepper
    • butter


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    Season with salt and pepper and stir in the Grana Padano and a dollop of butter. Add the porcini and serve immediately.