Title: Risotto With Porcini And Saffron
Categories: Italian, Rice
Yield: 4 Servings
400 g Carnaroli rissoto rice
1 1/2 l Chicken broth; hot
100 g Butter
200 g White wine
1 Onion
30 g Dried porcini mushrooms
1/2 c Romano cheese
1/4 ts Saffron powder
Soak the porcini mushrooms in hot water until softened.
Drain the mushrooms, reserving the liquid, cut the porcini into small
pieces.
Meanwhile, steep the saffron in white wine for 10 minutes.
Heat the butter over medium heat, add the chopped onions and cook
until softened.
Add the carnaroli risotto rice and stir well in the butter until it
becomes translucent.
Slowly add 500 ml of hot broth, stir and cook.
After five minutes, add the wine and saffron.
Cook until the liquid is absorbed. Add the mushroom water and the
chopped porcini, stir well.
