Risotto Allo Zafferano Con Funghi Selvatici (sardinian Saffron-infused Risotto With Wild Mushrooms)

Risotto allo Zafferano con Funghi Selvatici, or Sardinian Saffron-infused Risotto with Wild Mushrooms, is a classic dish from the beautiful island of Sardinia. This creamy and flavorful risotto is infused with the golden hues of saffron and complemented by the earthy richness of wild mushrooms, creating a truly indulgent and comforting meal.

Vegetarian Gluten Free Main Course Sardinian Risotto Saffron Wild Mushrooms Sardinian Cuisine
Risotto Allo Zafferano Con Funghi Selvatici (sardinian Saffron-infused Risotto With Wild Mushrooms)

Ingredients

  • 2 cups Arborio rice
  • 1/2 teaspoon saffron threads
  • 6 cups vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound mixed wild mushrooms, cleaned and sliced
  • Salt and pepper to taste

Instructions

  1. In a small bowl, crumble the saffron threads and pour 1/4 cup of hot vegetable broth over them. Let it steep for 10 minutes.
  2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, and sauté until translucent.
  3. Add the rice to the skillet and stir to coat the grains with the onion and garlic mixture.
  4. Pour in the white wine and cook until it has evaporated.
  5. Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  6. After about 15 minutes, add the steeped saffron and continue adding the broth until the rice is creamy and al dente.
  7. In a separate skillet, sauté the wild mushrooms in the remaining butter until they are golden and tender.
  8. Stir the grated Parmesan cheese into the risotto and season with salt and pepper to taste.
  9. Serve the risotto in individual bowls, topped with the sautéed wild mushrooms.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g
Fiber
3g

Supplies

Large skillet Small bowl Wooden spoon Sharp knife Cutting board

Tools

Grater Saucepan Skillet

Serving suggestions

Serve the Risotto allo Zafferano con Funghi Selvatici with a crisp white wine and a simple green salad for a complete and satisfying meal.

Tips & tricks

For the best flavor, use a variety of wild mushrooms such as porcini, chanterelles, and shiitake.

Cost

$20