Preparing risotto is one of the things I do best but that I don’t often do, partly for lack of desire, partly because I prefer pasta. The other night, however, I decided to change the menu a bit and prepare this mushroom and saffron risotto. A simple recipe, similar to the classic Milanese version, with the addition of dried mushrooms to be precise. I prefer to use dried porcini mushrooms for the realization of this dish due to their strong aroma and flavor. Just rehydrate them in warm water for about ten minutes and then use them in all your preparations. When instead I prepare the mushroom risotto, without saffron, I use fresh mushrooms (better if porcini) or frozen.

Preparation

1

First, melt the butter in a thick-bottomed pan. If you like, you can add finely chopped onion.

2

Add the rice and toast it for a few minutes, stirring often.

3

Deglaze with the white wine.

4

Then add the boiling broth just enough to cover the rice flush.

5

Add the dried mushrooms that you have soaked in hot water for 10 minutes, squeezed and coarsely chopped with a knife.

6

Continue cooking the rice, adding the saffron and broth, little by little only when the previous one has been absorbed.

7

Finally, stir in the parmesan and serve.