Porcini and Saffron Risotto

Name: Porcini and Saffron Risotto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Porcini mushrooms 3 ¼ cups; Saffron 1 bag; Vegetable broth 4 ¼ cups; White onions 2.1 oz; Arborio rice 1 cup; Grana Padano PDO cheese 5.3 oz; Garlic ½ tsp; Parsley to chop 1 tsp; White wine 0.3 cup

it fr es

507

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 507
Carbohydrates g 72.8
of which sugars g 4.7
Protein g 23.3
Fats g 12.7
of which saturated fat g 6.85
Fiber g 4.7
Cholesterol mg 39
Sodium mg 1192

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Risotto ai porcini e zafferano is, to be honest, like autumn in a bowl. Seriously, the mix of tender porcini mushrooms with saffron gives you this really really good blend of flavors and colors—super special. Folks in Lombardy, especially around Milan, absolutely swear by this combo when the weather cools down and mushrooms are fresh. Using those wild porcini? It really brings out a rich, woodsy smell that reminds you of long walks in the forest. Plus, saffron turns it into this gorgeous golden color, making it look as amazing as it tastes.

It's the kind of dish people whip up for family Sunday lunches or when friends come over, craving something cozy and filling. But, honestly, it works great for a regular weeknight when you just want some comfort food that's still a little fancy. You'll spot different spins on it all over northern Italy, yet the risotto funghi porcini e zafferano from Milan is the one that really stands out for that extra pop of color and creamy bite.

Not every risotto feels this moist and satisfying—really. There’s something about the risotto zafferano e funghi porcini that just makes you want seconds. And around Milan, sometimes people toss in a bit of sausage or pancetta to give it a salty kick, while other spots keep it all about the mushrooms and saffron. Even if you’re new to making a risotto autunnale, this one's pretty much a guaranteed win. The steps? Pretty simple, and the result is always a dish that looks vivid and tastes just a little earthy and buttery.

Some folks like to sprinkle a bit of Parmigiano on top for more flavor, and you can easily add extra ingredients if you want to put your own spin on it. Here's the thing with ricetta risotto ai porcini e zafferano: the secret’s in using the best porcini you can find and not rushing things. Let the rice soak up all that flavor and you’ll end up with a bowl of pure autumn comfort, Italian-style. For real.

How to prepare Porcini and Saffron Risotto

To prepare the porcini and saffron risotto, start by making the Vegetable broth; once ready, focus on the How to Clean Porcini Mushrooms. Using a small knife, remove the excess dirt from the stem 1, then clean them with a damp cloth 2. At this point, slice the porcini mushrooms thinly 3.

Pour the oil into a pan, add the garlic clove 4, and let it turn golden over low heat. Add the porcini mushrooms 5 and cook for a few minutes, stirring often and very gently, so as not to break them. Towards the end of cooking, adjust the salt, sprinkle with finely chopped parsley 6, and continue cooking for another 5 minutes over low heat.

Set the mushrooms aside and start making the risotto. Peel the onion, chop it finely 7, and transfer it to a saucepan with a drizzle of oil. Let it gently turn golden 8, then add the rice and let it toast, stirring often 9.

Once the rice has changed color, deglaze with the white wine 10, add a ladle of broth 11, and continue cooking, stirring often and adding more broth as needed. Pour the saffron into a glass and dissolve it by adding a ladle of hot broth 12.

Add the saffron to the risotto only towards the end of cooking 13 and continue stirring to blend it well. Once the rice is cooked, adjust for salt and pepper, turn off the heat, stir in the Parmesan 14, and finally add the porcini mushrooms 15. Stir once more and serve your porcini and saffron risotto still steaming!

Storage

As with all risottos, it is advisable to consume the porcini and saffron risotto immediately. If there's any leftover, you can keep it in the refrigerator, in an airtight container, for up to one day.

Advice

You can replace the porcini with the type of mushrooms you prefer. To prepare Mushroom Risotto all year round, you can follow the recipe for Mushroom Risotto with Dried Mushrooms!

If you wish, you can stir the risotto with a pat of butter for an even creamier result.

For the translation of some texts, artificial intelligence tools may have been used.