Cooking Foods Italian Recipes – Mushrooms & Saffron Risotto

 

 

 

 

 

 Cooking Foods Italian Recipes – Mushrooms & Saffron Risotto

More details of my recipes are in my books! check on Amazon.com 

risotto zafferano (1)

Ingredients: (4-6 people)

Dried mushrooms (porcini) – 2 oz (50/60 gr) or fresh mushrooms 1 pound (500 gr)

Pancetta – 4 oz (100 gr) (in my video recipes find how to make pancetta)

Pine-cones – 1 oz (20/30 gr)

Carrot – one

Onion – half

Saffron – half of small spoon

Parsley – a bunch of leaves

Laurel – 3-4 leaves

Extra virgin olive oil – two spoons

Balsamic vinegar

White wine – half glass

Marine salt

Broth (vegetal or beef or pork broth)

 

 

 

 

 

 Cooking Foods Italian Recipes – Mushrooms & Saffron Risotto

More details of my recipes are in my books! check on Amazon.com 

risotto zafferano (2)

Put the dried mushrooms in some warm water (or broth) to revive.

 

 

 

 

 

 

 

 

 
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Using a capable pot fry the pancetta in two spoons of extra virgin olive oil.

 

 

 

 

 

 

 

 
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as the pancetta is roasted add the carrots.

 

 

 

 

 

 

 

 
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As the carrot takes color you add the onion; let fry until the onion fades.

 

 

 

 

 

 

 

 
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Add half of small spoon of balsamic vinegar; stir well.

 

 

 

 

 

 

 

 
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Drop the chopped garlic & parsley.

 

 

 

 

 

 

 

 

 
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Add pine-cones and laurel.

 

 

 

 

 

 

 

 
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After you squeeze the water from the mushrooms you add them in to the pot; let fry for two to three minutes.

 

 

 

 

 

 

 

 

 
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Add a quarter of glass of white wine.

 

 

 

 

 

 

 

 

 

 

 

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The mushrooms will fade.

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Mushrooms & Saffron Risotto

More details of my recipes are in my books! check on Amazon.com

 
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Drop the rice.

 

 

 

 

 

 

 

 

 

 

 

 

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Stir well mixing everything for one or two minutes.

 

 

 

 

 

 

 
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I prepared a broth with two feet of pig, onion, garlic, laurel, juniper berries, salt.

 

 

 

 

 

 

 
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Start adding broth (warm or hot) in small quantities: the rice has to absorb it and not to boil in it.

 

 

 

 

 

 

 

 
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Add the water used to soften the dried mushrooms too; be careful to not drop residuals, you can filter the water.

 

 

 

 

 

 

 

 
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Stir until the rice becomes dry again.

 

 

 

 

 

 

 

 
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Add another glass of broth, keep stirring.

 

 

 

 

 

 

 
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While cooking the rice absorb the broth.

 

 

 

 

 

 

 

 
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Add the remaining white wine: if you like the wine taste you add more.

 

 

 

 

 

 
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Stir well until the rice absorbed all the white wine.

 

 

 

 

 

 

 

 

 
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Drop the saffron.

 

 

 

 

 

 

 

 

 

 

 

 

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Add some broth and stir well.

 

 

 

 

 

 

 

 

 

 
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So far I didi not add salt: this is because the broth was salty enough to maintain the right risotto salinity.

 

 

 

 

 

 

 

 
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To cook a risotto takes 25 to 35 minutes, always stirring and paying attention to add some broth when necessary.

 

 

 

 

 

 

 
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after 20 minutes I do salinity check.

 

 

 

 

 

 

 

 
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Adjusting the salinity adding small quantities: then re-check again.

 

 

 

 

 

 

 

 
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Adding broth if the rice becomes too dry.

 

 

 

 

 

 

 

 
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When ready you can add Parmesan cheese on top.

 

 

 

 

 

 

 

 

 

 

 

 

 Cooking Foods Italian Recipes – Mushrooms & Saffron Risotto

More details of my recipes are in my books! check on Amazon.com 

 

 

 

 

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