Saffron Risotto
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 10 g dried porcini
- 2 Garlic cloves
- 2 Onions
- 3 TABLESPOONS Oil
- 250 g Wholemeal rice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 bag of saffron threads
- 2 stem(s) fresh rosemary
- 200 g Shiitake
- 500 g Mushrooms
- 1 glass (180 ml) Chanterelles
- 2 TABLESPOONS Butter or margarine
- 75 g Pamesan cheese
Directions
- 1
Soak porcini mushrooms in 1 litre of warm water for about 15 minutes. Peel and chop garlic and onions. Heat the oil. Fry garlic, onions and rice in it. Deglaze with the soaked porcini and soaking water and bring to the boil.
- 2
Season with salt, pepper, saffron and rosemary. Cover and cook for about 40 minutes. In the meantime, clean and wash the mushrooms and, depending on their size, possibly halve them. Drain the chanterelles. Fry in hot fat and add to the risotto 10 minutes before the end of the cooking time.
- 3
Parmesan cheese in shavings. Season risotto again and serve sprinkled with pamesan.
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