Yellow risotto with porcini mushrooms is a classic dish of Italian cuisine. The porcini mushrooms give the risotto a rich and aromatic flavor, while the saffron provides a vibrant color. This dish is perfect for an elegant dinner or a special lunch. Its preparation requires few ingredients but attention and care to achieve a creamy risotto with an intense flavor.
Bring the broth to a boil
In a saucepan, toast the rice with half of the butter
Pour in the wine and let it completely evaporate
Add the boiling broth little by little, continuing to stir
Halfway through cooking, adjust the salt and add the saffron diluted in a little hot broth
Meanwhile, in a small pan, lightly brown the thinly sliced onion with the remaining butter; add the mushrooms and finish cooking
Once the rice is cooked, add the mushrooms and Parmesan cheese
Let it rest for a couple of minutes before serving
Pot
Pan
Wooden Spoon
Store the yellow risotto with porcini mushrooms in the refrigerator for up to 2 days.
Italia
| Energy (kcal) | 134.55 |
| Carbohydrates (g) | 12.44 |
| of which Sugars (g) | 1.52 |
| Fat (g) | 7.62 |
| of which Saturates (g) | 4.48 |
| Protein (g) | 4.42 |
| Fiber (g) | 0.98 |
| Sale (g) | 0.05 |
