Mushroom and Saffron Risotto
MUSHROOM & SAFFRON RISOTTO
SERVES 8 - 10
2 CUPS ARBORIO OR CARNAROLI RICE
1 LARGE SHALLOT
1 ENVELOPE .02 OZ. POWDERED SAFFRON
2 OZ. UNSALTED BUTTER (DIVIDED IN HALF)
2 0Z. EXTRA VIRGIN OLIVE OIL
3 CUPS SLICED PORTOBELLO, PORCINI, OR BABY BELLA MUSHROOMS
1 CLOVE GARLIC
4 TBS. FRESH CHOPPED PARSLEY
½ CUP FRESHLY GRATED PARMESAN CHEESE
1 CUP WHITE WINE
APPROX. 4 CUPS VEGETABLE STOCK
1 TSP. GROUND NUTMEG
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CHOP SHALLOT INTO SMALL PIECES.
THIN SLICE MUSHROOMS.
-
PLACE 1 OZ. BUTTER AND OLIVE OIL IN COLD FRY PAN. WHEN HEATED ADD THE MUSHROOM PIECES, CHOPPED SHALLOT, WHOLE PEELED CLOVE OF GARLIC, AND 1 CUP WHITE WINE.
-
SIMMER UNTIL THE ARTICHOKE PIECES ARE TENDER.
ADD RICE AND SAUTE UNTIL THE RICE BEGINS TO TURN GOLDEN.
-
ADD VEGETABLE STOCK UNTIL LIQUID IS 2 - 3 FINGERS (2 FOR MEN AND 3 FOR WOMEN) ABOVE THE RICE MIXTURE.
DO NOT STIR
ADD CHEESE, SAFFRON, NUTMEG AND REMAINING 1 OZ. BUTTER
AS LIQUID REDUCES THE RICE WILL BECOME TENDER. THIS SHOULD TAKE ABOUT 15 MINUTES.
REMOVE WHOLE CLOVE OF GARLIC AND SERVE THE RISOTTO ON A WARM PLATTER.
DRIZZLE HARRIS RANCH EXTRA VIRGIN OLIVE OIL OVER THE RISOTTO AND SERVE IMMEDIATELY.
This recipe came to us from Diane De Filipi and was served at the Ode to the Olive dinner.
www.letsgocookitalian.com
www.amillioncooks.com/dianedefilipi
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