Saffron Risotto with Porcini Mushrooms

Risotto is a remarkable that can be served as a side or presented as a main entree. There are as many variations of risotto as there are chiefs who like to play. But, the one thing any good risotto recipe has is a commitment to process, because this requires your constant attention from start to finish. This spin on an Italian classic uses both saffron and porcini mushrooms. Sometime I skip the shrooms because my son, who claims to be related, does not like mushrooms. If I am going for an entree, I add clams.

Ingredients

  • 1.5 cups Arborio rice
  • 1.5 oz Porcini mushrooms – dried (~1.5 cups) – re-hydrated
  • 64 oz Chicken stock, (2 quarts)
  • 4 oz Dry White Wine – Sauv Blanc or Pinot Grigio are good
  • 2 oz Butter (0.5 stick)
  • 0.5 Onion – diced
  • 2 TBL Olive oil
  • 0.75 tsp Saffron – crushed and re-hydrated
  • 0.5 cup Parmesan – grated
  • 2 TBL Fresh Basil – chiffonade
  • 1 TBL Kosher salt
  • 1 tsp black pepper

Process

  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Re-hydrate mushrooms:
    1. Place dried mushrooms in 2 cups of boiling water and let soak for 30 mins until soft.
    2. Place cheese cloth over strainer/sieve and strain to trap sand. Retain soaking water.
    3. Repeat the last step several times to remove sand (a key step) by soaking and draining the mushrooms in the initial soaking stock. Rinse the cheese cloth each time when done. This will clean both the water and mushrooms. If you do not get the sand out, the final risotto will be gritty.
  3. Add the soaking water to the Chicken stock and bring to a boil, then reduce to simmer and add the rehydrated saffron and salt.
    1. Rehydrate the saffron by soaking it in about 2 TBL boiling hot water for 2 mins.
  4. Heat large heavy skillet over med heat. Once warm, add oil and let warm.
  5. When hot, add the onions and saute until translucent (~3 mins).
  6. Add the rice and stir to coat rice with oil. Cook 1 min.
  7. Add wine and stir until the wine evaporates.
  8. In many steps,
    1. Ladle in enough simmering stock to just cover the rice and stir until absorbed/evaporated.
    2. Repeat this step at least 5 times.
    3. If stock is not all gone and rice is not al dente, repeat again.
  9. Add mushrooms, butter and cheese and stir until blended in.
  10. Add Basil and fold in.
  11. Serve immediately.

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