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Classic risotto, a creamy tender rice dish with a wide variety of “fillings,” is served in Italy as an independent Prima, the main dish. But this Milanese risotto, with saffron, beef broth and butter can be served as both an independent dish and as a side dish to beef shank. A touch of saffron accompanied by flavorous mushrooms will sure to please all your family members and guests.
- 2 cups risotto rice
- 50 g dried porcini mushrooms
- 2 large onions
- 4-6 cups meat broth
- 1 glass dry white wine
- 3 tbsp butter
- 1 tbsp extra virgin olive oil
- 10 saffron threads
- Freshly ground black pepper
- 1 fresh or frozen porcini mushroom
- Put dried porcini mushrooms into a large bowl and pour over 1 cup of meat broth. Soak for 60 min, then drain into a bowl. Bring broth to a boil and keep it hot. Slice mushrooms.
- Pour saffron over 3 tbsp wine and soak for 20 min. Chop onion and sauté with butter and olive oil in a large skillet over medium heat for 5-7 min. Add risotto rice and cook for 3 min stirring so it doesn’t burn.
- Pour the remaining wine and ½ hot broth and cook stirring until the liquid is absorbed. Add one more cup of broth and cook stirring until the liquid is absorbed.
- Add mushrooms and saffron with the liquid. Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes. It will take approximately 25 min. Remove risotto from the fire, season with salt and pepper, add a little more broth and 1-3 tbsp of butter.
- Serve hot with grated Parmesan and fried slices of porcini mushroom.