Saffron risotto
Ingredients for 4 people
- Risotto rice: 300 grams
- Mixed mushrooms: 250 grams
- Vegetable juice: 750 ml
- White wine: one glass
- Saffron powder: one teaspoon
- Sage: a handful
- Onion: one
- Garlic: 2 pice
- Parmesan cheese: 75 grams
- Butter: 30 grams
- Pepper and salt: as needed
- Olive oil: as much as needed
First, mix the powdered saffron with a little ice and set it aside so that the extract comes out well.
Peel and chop the onion and fry it in half of the butter, add the washed rice grains and fry it a little until it becomes clear, then add the white wine to absorb the rice.
Add a glass of water and let it cook on low heat until the rice water runs out, add the vegetable water to the rice little by little until all the vegetable water is cooked with the rice, and add the vegetable water every time All the liquid has been absorbed by the rice. At this stage, also add the dissolved saffron to the rice.
Put olive oil in a frying pan and add chopped mushrooms and fry a little, then add chopped garlic.
Season the mushrooms with salt and pepper and add sage.
Grate the parmesan cheese and add half of it to the risotto and stir, add the rest of the butter to the mushrooms and add the mushrooms to the risotto.
If necessary, add some salt and pepper to the risotto and decorate the saffron risotto with the remaining parmesan cheese.
Enjoy your meal!