Creamy, luxurious but incredibly easy to make, this Saffron and Mushroom Risotto is italian comfort food at its finest.
Risotto is one of my favorite things to make during this time of the year. A bowl of creamy, hearty seasonal risotto is the perfect way to warm yourself up on chilled nights.
This post is sponsored by Shelterbox. All opinions are my own.
This simple Italian dish is way easier to make than you’ve ever possibly thought. It comes together in less than 30 min and is totally great if you need to feed a large crowd.
Whenever I’m having a party dinner, risotto is always a favorite choice. It’s quick, elegant and easy to customize with different ingredients.
Talking about dinner parties, this year I’m taking part in a great initiative called Shine for ShelterBox.
The international charity ShelterBox provides immediate practical support following international disasters.
By organizing your own fundraising candlelit supper for friends and family, you’ll be able to help families who have lost everything.
To get involved, all you need to do is sign up here and request a free Shine for ShelterBox kit.
The kit includes everything you need to add a little sparkle to the occasion, from beautiful lanterns to invitations and table settings.
To help you organize your dinner, I’ve put together a fall-proof Saffron and Mushroom risotto.
What I love the most about risotto is that is super versatile.
You can serve it on its own as a main with a selection of starters ahead, or followed by some seasonal mains such as these mushroom meatballs or this turkey roulade with pea pesto.
Now, as I was saying earlier, risotto is really really easy to make, it just needs some babysitting.
After toasting the rice until translucent, you will need to start “feeding” your risotto with stock, so that it becomes that luscious delicacy that it is.
Ladle after ladle, the crunchy rice grains will become soft and creamy, embracing all the saffron and mushroom flavors.
Before you know, magic happens and your risotto will be ready for the mantecatura (which means stirring everything together).
Simply take it off the heat, add few butter flakes and grated parmesan, then shake the pan, gently sauteing the risotto to combine all the ingredients.
Et voilà, dinner is served in a blink!
Creamy, luxurious but incredibly easy to make, this Saffron and Mushroom Risotto is italian comfort food at its finest.
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and don’t forget to tag your pictures with #ShineForShelterbox and #thepetitecook, and share them with me @thepetitecook and @ShelterBoxUK on twitter, instagram and facebook!
Saffron and Wild Mushroom Risotto
Ingredients
- 1 large leek finely minced
- 250 gr/2 cups wild mushroom mix roughly chopped
- 1 tbsp extravirgin olive oil
- 6 oz /180gr Italian Carnaroli Rice or Vialone Nano
- Hefty pinch saffron about 8 strands
- 1 l/ 4 cups vegetable stock
- 2 knobs of butter
- a handful of Parmesan cheese finely grated
- 2 sprigs of thyme teared
- Sea salt & black pepper freshly cracked, to taste
Instructions
- Combine saffron threads and 3 tbsp of warm water in a small cup and set aside.
- Heat a large pan with the oil, then fold in chopped leeks. Saute for 5 min, then add the mushrooms and continue to cook for a further 5 min. Season to taste, then remove from the pan and set aside.
- Heat the pan again and add 1 knob of butter, followed by the rice. Toast the rice until translucent, for about 2 min.
- Pour in the saffron mixture stirring once or twice.
- Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed. Cook for about 15 min. Halfway through cooking time, old in the mushroom & leek mix previously cooked, and season to taste.
- Take the pan off the heat and add grated Parmesan and the remaining knob of butter, and stir until you reach the perfect creamy consistency.
- Season to taste with black pepper, sprinkle with fresh thyme leaves and serve.