Risotto funghi e zafferano
gourmet
Preparation time
15 minutiDifficulty
MediaCooking time
20 minutiServings
4Questo risotto ai funghi finferli e zafferano è un trionfo di sapori e colori. Il giallo intenso dello zafferano si sposa alla perfezione con la delicata morbidezza del risotto, mentre i funghi finferli, con il loro sapore unico e la texture succosa, aggiungono un tocco di natura e bosco a ogni forchettata. Il risultato è un piatto elegante, confortante e ricco, perfetto per una cena speciale o per un pranzo autunnale, in cui i sapori della terra si esaltano l’un l’altro.
Ingredients
- Vegetable broth1 L
- Carnaroli rice320 g
- Chanterelle mushrooms300 g
- Parmigiano Reggiano DOP50 g
- Butter50 g
- White wine50 ml
- Saffron1 teaspoon
- Garlic1 teaspoon
- Shallot1 u (40 g)
- Extra virgin olive oilto taste
- Parsleyto taste
Procedure
0. Clean the chanterelle mushrooms with a damp cloth or a small brush to remove any dirt. If they're very dirty, you can quickly rinse them under cold water, but dry them immediately with paper towels to prevent them from absorbing too much water.
1. Heat the vegetable broth and keep it warm while you prepare the risotto. Dissolve the saffron in a ladle of hot broth and set aside.
2. In a pan, heat a tablespoon of extra virgin olive oil and a crushed garlic clove. When the garlic is golden, remove it and add the chanterelle mushrooms. Cook over medium-high heat for about 5-7 minutes, until tender and golden. Season with salt and pepper. Remove from heat and set aside.
3. In a saucepan, melt a knob of butter with a drizzle of oil and add the finely chopped onion (or shallot). Sauté gently until translucent. Add the Carnaroli rice and toast the grains for 2-3 minutes, stirring constantly. They should become slightly translucent.
4. Pour the white wine over the rice and let the alcohol evaporate. Begin adding the hot vegetable broth, one ladle at a time, stirring constantly. Don't add more broth until the previous one has been absorbed.
5. Halfway through cooking (about 10 minutes), add the saffron dissolved in the broth and stir well. Continue cooking, adding broth until the rice is al dente (about 18 minutes total).
6. Once the risotto is cooked, turn off the heat and add the remaining butter and grated Parmesan cheese. Stir vigorously to combine the risotto and make it creamy.
7. Add the chanterelle mushrooms to the risotto, reserving a few for garnish. Serve the risotto hot, garnished with the remaining chanterelle mushrooms and a few parsley leaves or fresh sprouts.
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Creation date Sep 25, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.