Saffron risotto with mushrooms
Instructions:
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- Pour the stock into a saucepan. Cover with a lid and bring to a simmer. Wrap the saffron threads in aluminium foil.
- Toast in a frying pan for 1 minute over a medium heat, being careful not to let it burn. Cool.
- Heat the oil in a large pan over medium heat. Add the onion and fry for about 5 minutes, until softened but not browned.
- Pour in the white wine and scrape up any sediment from the bottom of the pan.
- When most of the wine has boiled away, add the rice and stir for 3 minutes.
- Add a ladle of hot stock. Stir the rice frequently for 2-3 minutes to prevent it from sticking.
- Pour in the remaining stock. Chop the toasted saffron and sprinkle into the pan.
- Cook the rice for another 16 minutes, stirring frequently.
- Meanwhile, quickly wipe clean the mushrooms with a paper towel, then finely slice using a mandoline or sharp knife.
- When the rice has absorbed most of the liquid and is just firm to the bite, add the butter.
- Add the Parmesan cheese. Stir well until the rice becomes creamy. Season with salt, pepper, and lemon juice. Spoon the risotto onto serving plates.
- Scatter the mushroom slices over the risotto. The heat from the rice will lightly “cook” the mushrooms.