Cooking Foods Italian Recipes – Mushrooms & Saffron Risotto

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

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 

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

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

as the pancetta is roasted add the carrots.

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

Drop the chopped garlic & parsley.

 

 

 

 

 

 

 

 

 

 

Add pine-cones and laurel.

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

Add a quarter of glass of white wine.

 

 

 

 

 

 

 

 

 

 

 

 

The mushrooms will fade.

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Mushrooms & Saffron Risotto

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

 

 

Drop the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well mixing everything for one or two minutes.

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

Stir until the rice becomes dry again.

 

 

 

 

 

 

 

 

 

Add another glass of broth, keep stirring.

 

 

 

 

 

 

 

 

While cooking the rice absorb the broth.

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

Stir well until the rice absorbed all the white wine.

 

 

 

 

 

 

 

 

 

 

Drop the saffron.

 

 

 

 

 

 

 

 

 

 

 

 

Add some broth and stir well.

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

after 20 minutes I do salinity check.

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

Adding broth if the rice becomes too dry.

 

 

 

 

 

 

 

 

 

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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