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Ingredients
4 cups beef or chicken stock
⅛ teaspoon ground saffron
3 tablespoons unsalted butter
2 tablespoons olive oil
¼ cup finely minced scallions
¼ cup finely minced onions
1 pound fresh wild mushrooms, trimmed, cleaned and sliced (see note)
1 ½ cups Italian Arborio rice
Salt and freshly ground black pepper to taste
¾ cup freshly grated Parmigiano-Reggiano cheese
Nutritional analysis per serving (4 to 6 servings)
53 grams carbs; 33 milligrams cholesterol; 431 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 5 grams fiber; 762 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place stock in a heavy saucepan, and over medium heat bring to a simmer. Add saffron, stir, and leave to simmer very slightly.
- Step 2
Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
- Step 3
Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately ¾ cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
- Step 4
Remove from heat. Add salt and pepper to taste. Stir in remaining butter and ¼ cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.
If fresh wild mushrooms are not available, substitute a half pound of white button mushrooms, together with ¾ ounce of dried imported porcini, reconstituted. Be sure to add the strained mushroom liquid to the stock.
Private Notes
Comments
I added some wine as well as some fresh parsley and thyme to add a bit of dimension. Very good basic recipe, but a tad bland. I will play with some flavourful additions next time. Otherwise, a keeper!
Use the broth from reconstituting dried mushrooms for the risotto cooking broth.
Honestly, I didn’t have saffron and so I added turmeric to the broth while it simmered. Added garlic, white wine, and lemon during the risotto simmer period along with more onions and scallions than called for which gave it a ton of great flavor. Topped with green part of scallions which was yummy.
I found this very dull. I added lemon juice and thyme, but still, it didn’t wow me.
This recipe is easy and the results are delicious. I'll be making this again and again. While I followed the recipe, I did make my own chicken broth yesterday and used it in this risotto. That was a nice upgrade. I think it will be really easy to riff on this recipe depending on seasonal availability of fresh veggies; corn, garden cherry tomatoes, etc..
I loved the addition of saffron to the beef broth. I have never done this before and will definitely do this again It added another lovely layer.