Saffron Mushroom Risotto
Saffron mushroom risotto
- 2 1/2 quarts light chicken stock or low-sodium broth
- 4 tablespoons unsalted butter
- 1 medium onion, minced
- 1/2 teaspoon saffron threads
- 3 1/4 cups arborio rice (1 pound 10 ounces)
- 1 1/2 cups dry white wine
- 1/2 cup chopped Shiite mushrooms (or any mushrooms)
- Salt and freshly ground pepper
- In a large saucepan, bring the chicken broth to a boil over high heat. Cover and keep hot over low heat.
- In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Crumble in the saffron threads and cook for 1 minute, stirring. Add the rice and stir to coat thoroughly with butter, about 2 minutes. Add the wine and cook over moderately high heat, stirring, until evaporated. Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the stock has been absorbed. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve.
Make Ahead The risotto can be prepared through Step 2 (with all but the last 2 cups of stock added) and kept at room temperature for 1 hour. Bring the risotto to a simmer over moderately high heat, stirring constantly. Stir in the reserved 2 cups of stock and cook until the risotto is creamy before proceeding.
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