Risotto - Dried mushrooms and saffron

Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with dried mushrooms and saffron.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Put the dried mushrooms in a bowl with warm water for thirty minustes. Once this time is passed, remove the mushrooms from the bowl and sqeeze them so they can release the water. Chop the mushrooms in small pieces.

Step 3

Chop onions until they are quite small, so they can melt while cooking.

Step 4

Put a couple of spoon of olive oil in a large pan and when is hot ease down the vegetables and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 5

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 6

Add saffron and a bit of salt and cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently.

Step 7

When the rice is soft and creamy, switch of the heat and add some grated parmesan to the risotto and stir for a couple of minutes before to serve it.