Mushroom and saffron risotto

19 Mar

If there is one thing I love to make is risotto. Give me any ingredient and I’ll think of some way to make it eatable. This does not mean I have perfected the art of making the dish. That’s a completely different story.

Risotto alla milanese, risotto with saffron (zafferano), originates from my home town in Italy, Milano. I have this vivid memory of my grandmother standing by the kitchen stove stirring a pot of risotto with a long, thin wooden spoon. She made me taste it every time. No matter how many times I attempt to master this dish, my risotto still manages to be a dry, dark (which I found out means too much mushroom water) and too salty. A bit of a mess. Without further ado, here is my documented attempt.

I started by soaking dried wild mushrooms for a couple of hours in warm water. If you more time (more than 15 minutes), use cold water and let them soak for about 3 hours. Clean the mushrooms under running water; strain their soaking water and put aside. It’ll come handy once you’ll begin needing liquids to add to the rice.

Dried mushrooms

The dried mushrooms pale in comparison to fresh Porcini mushrooms like these below Francesco’s dad brought home one day a couple of years ago. I mean, can it get any better? Three words: Linghine with Porcini.

Fresh Porcini mushrooms

After soaking the mushrooms, let’s get the pressure cooker ready. Cook garlic or onions in a bit of olive oil until golden. I used to add the liquid before the rice, but mom told me otherwise. So, add the rice and let it broil for about 5 minutes. Add the saffron and cook for a couple of minutes. The fragrance and color of saffron are, I believe, unrivaled in the kitchen.

After cooking the rice and saffron together for a couple of minutes, add about a cup of good white wine. Add the mushrooms. Let it simmer and begin the arduous task of adding liquid about every 10 minutes.

I typically use vegetable stock, but I know the real Italian recipe calls for either beef or chicken stock. My secret weapon is a pressure cooker: 20 minutes and the risotto is ready!

Mushroom and saffron risotto

Vocabulary:

Il risotto – risotto

I funghi – mushrooms

Lo zafferano – saffron

L’aglio – garlic

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3 Responses to “Mushroom and saffron risotto”

  1. Jenna March 21, 2011 at 6:07 pm #

    What a great idea! I’ve never heard of using a pressure cooker to make risotto, and it makes so much sense. Mushrooms are one of my top favorite foods of all time. I’d love to try fresh porcini mushrooms–mmmm.

    • theitalianfork March 23, 2011 at 10:23 pm #

      Thank you! The recipe is super easy and delicious at the same time. I have to admit that the pressure cooker is my best friend. Enjoy!

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  1. Weekend’s List « The Italian Fork - October 29, 2011

    [...] I am obsessed with saffron (see here and here), I found Tim Carman’s story about the Saffron King running out of his namesake spice both an [...]

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