INGREDIENTS

• 6 cups low-sodium chicken broth 
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 3 tablespoons extra-virgin olive oil 
• 2 cups uncooked Arborio rice 
• 2 medium shallots, minced 
• 1 cup dry white wine 
• 1 teaspoon Moonflowers Co saffron threads 
• 3/4 teaspoon Kosher salt 
• 1/4 teaspoon black pepper 
• 3 ounces Parmigiano-Reggiano cheese, finely grated (about 2 cups), plus more for garnish 
• 2 tablespoons unsalted butter  

DIRECTIONS

• Pour a generous amount of olive oil in your pot and turn the heat to medium. Then add the mushrooms and salt, let it simmer over medium heat for 5 minutes. Add the rice to the pot and cook it for 4 minutes while you stir it occasionally. It’s okay to have some rice grains stick to the bottom of the pan and become a bit crispy.  

• Heat up your chicken stock in a separate pan and add the saffron threads to the hot chicken stock. You may opt for grinding the saffron threads with salt to have the saffron release its flavor and color faster.  

• Slowly add the wine to the risotto pan, stir continuously until the rice has absorbed the wine. This will also cause the rice to release its starch. Slowly add the saffron chicken stock to the pan until it covers the rice (but not all of it!). Cook the risotto over medium heat while you keep stirring. Let the rice absorb the stock mixture. Season with salt and black pepper. 

• Keep adding the saffron stock slowly, only until it covers the rice. When the last portion of the saffron chicken stock is absorbed into the rice and the risotto seems creamy, pick a few grains of rice and bit into it to see if it’s en dente. If it’s still a little too crunchy, add more of the stock and cook it for a couple of minutes longer.  

• When your rice has the perfect texture, remove it from the heat. Now you may toss in the butter, and Parmigiano-Reggiano cheese. You should stir it a lot. Your saffron risotto is ready when your rice is creamy and can hold it’s own shape.