Saffron and Wild Mushroom Risotto is a rich, comforting dish that brings together earthy mushrooms, fragrant saffron, and creamy Arborio rice.
This classic Italian-inspired recipe transforms simple ingredients into an elegant meal, perfect for a cozy dinner or a special occasion.
With its golden hue, delicate aroma, and velvety texture, it’s a dish that feels luxurious yet approachable.
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
Step 1: Sauté the Mushrooms
Pour a generous amount of olive oil into your pot and turn the heat to medium. Add the mushrooms and salt, letting them simmer for about 5 minutes.
Step 2: Add the Rice
Add the rice to the pot and cook for 4 minutes, stirring occasionally. It’s fine if some grains stick to the bottom and become slightly crispy.
Step 3: Prepare the Saffron Chicken Stock
In a separate pan, heat your chicken stock and add the saffron threads. For stronger flavor and color, grind saffron with a little salt before adding it to the stock.
Step 4: Deglaze with Wine
Slowly pour in the wine into the risotto pan. Stir continuously until the rice absorbs it completely. This step helps the rice release its starch for creaminess.
Step 5: Add the Saffron Stock Gradually
Start adding the saffron chicken stock slowly, just enough to cover the rice (not all at once). Stir continuously and let the rice absorb the liquid. Season with salt and black pepper.
Step 6: Achieve the Perfect Texture
Keep adding the stock gradually until the risotto becomes creamy. Taste a few grains—if they’re still too crunchy, add more stock and cook a little longer until al dente.
Step 7: Finish with Butter and Cheese
Once the rice is perfectly cooked, remove it from the heat. Add butter and Parmigiano-Reggiano cheese. Stir vigorously until smooth and creamy.
Step 8: Serve Your Saffron Risotto
Your saffron risotto is ready when it’s creamy yet holds its shape. Serve immediately while hot and enjoy!
