Mushroom and saffron risotto

Ingredients

• 400 gCarnaroli rice
• 1 sachetsaffron
• 1 sachetdried mushrooms
• 2vegetable or mushroom stock cubes
• 1.2 litreswater
• 1onion
• 1/2 glassdry white wine
• 50 ggrated Parmesan
• 1 large knobbutter
• 4 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the broth

   Make the broth with 1.2 litres of water and the two stock cubes, then keep it hot. Put the dried mushrooms in a bowl of hot water and leave them to soak for about 20 minutes.

2. 2

   Drain the mushrooms

   Once the mushrooms have softened, drain and squeeze them thoroughly. Cut them into pieces and set aside.

3. 3

   Strain and chop

   Filter the mushroom soaking water through a clean cloth to remove any grit, and set the liquid aside. Peel, wash and finely chop the onion.

4. 4

   Soften the onion

   Heat 4 tablespoons of oil in a heavy-based pan, add the onion and cook until lightly golden. Stir in the rice and well-squeezed mushrooms.

5. 5

   Toast the rice

   Stir with a wooden spoon for two to three minutes, until the grains are coated in oil and look translucent.

6. 6

   Add the wine

   Pour in the white wine and keep stirring until it has evaporated.

7. 7

   Add saffron and liquid

   Add the mushroom soaking liquid, two ladlefuls of hot broth and the saffron. Lower the heat and stir the risotto almost continuously.

8. 8

   Cook the risotto

   Season with salt and pepper and continue cooking, adding more broth as the previous addition dries up. Keep stirring so the risotto does not stick to the sides of the pan.

9. 9

   Finish with butter

   When the rice is cooked, stir in the knob of butter and the grated Parmesan to make the risotto creamy.

10. 10

    Rest and serve

    Cover the pan with a lid and leave for two to three minutes so the flavours can meld. Serve the mushroom and saffron risotto straight away.

What is mushroom and saffron risotto?

Risotto is a classic Italian rice dish, cooked gradually with hot liquid and stirred until the grains release starch and form a creamy sauce. This version pairs the autumnal, earthy character of dried mushrooms with saffron’s delicate aroma and golden colour.

Carnaroli rice is a good fit because its grains hold their shape as they cook. The mushroom soaking liquid adds another layer of flavour, while butter and Parmesan enrich the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 13g protein, 79g carbs, 17g fat.

Most of the carbohydrates come from the Carnaroli rice, while olive oil and butter provide much of the fat. Parmesan contributes some protein and fat, with smaller amounts also coming from the rice and mushrooms. For a more balanced plate, serve a smaller bowl alongside a generous portion of green vegetables.

Choosing the ingredients

Rice: Carnaroli is specified here; its firm grains suit the slow, broth-by-broth method. Keep the grains intact by stirring steadily rather than vigorously crushing them.

Mushrooms: Dried mushrooms need a soak before cooking. Their strained soaking water is used in the risotto too, so take care to filter out grit.

Saffron: A sachet brings fragrance and colour. Add it with the first liquid so it can disperse through the rice as it cooks.

Why the rice is toasted

Toasting: Stir the rice with the oil, onion and mushrooms for two to three minutes, until the grains look translucent. This step coats the grains before the wine and broth go in.

Wine: Add the white wine after toasting and keep stirring until it has evaporated. This makes way for the broth without leaving the rice sitting in a pool of wine.

Managing the broth

Hot liquid: Keep the prepared broth warm while you cook. Adding it hot helps maintain the steady cooking process.

Gradual additions: Start with two ladlefuls, then add more as the rice absorbs the liquid. Stir frequently and watch the pan closely, especially around the edges where rice can catch.

How to judge doneness

Texture: The grains should be tender but still hold their shape, surrounded by a creamy, flowing mixture. Taste near the end of cooking to check the rice rather than relying only on the clock.

Finish: Stir in the butter and Parmesan once the rice is cooked, then cover the pan for two to three minutes. Serve immediately while the risotto is still soft and creamy.

Serving suggestions

This is intended as a first course, so serve it in modest bowls while it is freshly made. A simple green salad or lightly dressed seasonal vegetables can add freshness alongside it.

Keep accompaniments uncomplicated: the saffron, mushrooms and Parmesan are the main flavours. If serving it as a larger meal, add a vegetable side rather than more rich toppings.

Recipe notes & tips

• Keep the stock hot in a separate pan while the rice cooks.
• Squeeze the soaked mushrooms well before adding them to the rice.
• Strain the mushroom soaking water carefully to remove grit.
• Add broth in stages as the previous addition is absorbed.
• Stir often, paying particular attention to the sides and base of the pan.
• Serve as soon as the brief covered rest is over.

Variations

• Fresh mushrooms: Replace the dried mushrooms with sliced fresh mushrooms, cooking them until tender before adding the rice.
• Vegetable side: Serve with steamed greens for a fresh contrast to the creamy rice.
• Herb finish: Add a little chopped parsley just before serving for a fresh note.
• Stock choice: Use vegetable stock cubes for a gentler flavour or mushroom cubes for a deeper one.
• Extra Parmesan: Offer more grated Parmesan at the table for those who want a stronger savoury finish.

Common mistakes to avoid

• Skipping the soak: Dried mushrooms will be tough; soak them in hot water for about 20 minutes.
• Using gritty soaking liquid: Unfiltered liquid can leave grit in the dish; pass it through a clean cloth.
• Adding cold broth: It interrupts the steady cooking; keep the broth hot before adding it.
• Adding all the broth at once: The rice can become too wet; add it gradually as the previous amount dries up.
• Leaving the pan unstirred: Rice may stick to the sides; stir almost continuously during cooking.
• Waiting too long to serve: Risotto thickens as it stands; serve straight after the short covered rest.

How to store

Risotto is best eaten immediately, but leftovers can be refrigerated in a covered container for up to 2 days. Reheat gently in a pan with a splash of water or broth, stirring until hot throughout; the texture will be thicker than when freshly made.

Frequently asked questions