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You are here: Home / Recipes / Italian / Dried Porcini and Saffron Risotto

Dried Porcini and Saffron Risotto

April 22, 2015 By Manu 2 Comments

Dried Porcini and Saffron Risotto

As I have said many times, Risotto alla Milanese (Saffron Risotto) is the first dish I have ever cooked all by myself… I was probably about 6 or 7 years old.  It’s always been my favourite risotto and I was so good at it, that whenever my grandfather would visit us from Sicily, he always asked me to make it for him.  Today’s recipe is very similar to Risotto alla Milanese, but it has an extra kick to it: dried porcini mushrooms.  It is another classic dish from Milan, my home town, where I am at the moment visiting family and friends and having a blast!  While Risotto alla Milanese is often served as a side for Ossobuco alla Milanese, today’s version is strictly a main dish.  Enjoy and buon appetito everyone!

Dried Porcini and Saffron Risotto

Dried Porcini and Saffron Risotto
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Dried Porcini and Saffron Risotto

Dried Porcini and Saffron Risotto - a traditional recipe with all the flavours of Northern Italy!

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
  • 2 tbsp extra virgin olive oil
  • ½ onion finely chopped
  • 50 ml – 1.7 oz. white wine
  • 1/2 tsp saffron threads or 1 sachet of saffron powder
  • 10 gms – 1/3 oz. dried porcini mushrooms
  • ½ cup hot water
  • ¼ cup hot milk
  • 1 lt – 33.8 oz. beef stock
  • 4 tbsp Parmigiano Reggiano finely grated
  • 30 gms – 2 tbsp butter
  • Salt to taste

Instructions

  1. Start by putting the stock in a pot and heat it on the fire.  The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.
  2. Mix the hot water and milk and put the dried porcini mushrooms in the mixture. Keep them in there for 10 minutes to soften. Then drain the mushrooms and filter the liquid. Keep both aside.
  3. Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.
  4. Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.  Now pour in the white wine and let the alcohol burn off by cooking on a high flame.
  5. Then add enough hot stock to cover the rice and turn the fire to medium-low.  Keep cooking, occasionally stirring the rice and adding stock and the mushroom liquid little by little, until the rice is cooked.  It is going to take approximately 18 to 20 minutes depending on the rice you are using.
  6. minutes before the rice is cooked, add the softned porcini and the saffron threads.  Mix well.
  7. When the rice is ready, put the fire off and add the butter and the grated Parmigiano Reggiano.
  8. Mix very well, until the rice becomes creamy.  Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky.  You can do that by adding 1 or 2 extra tbsp of hot stock if needed.  Check for salt and season to your liking.
  9. Serve immediately.

Dried Porcini and Saffron Risotto

Dried Porcini and Saffron Risotto

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Related Posts:

  • Saffron Pumpkin Porcini Risotto
  • Pumpkin Risotto with Gorgonzola Sauce
  • Chestnut Porcini Risotto
  • PORCINI RISOTTO
  • Castelmagno and Pear Risotto

Filed Under: Italian, Mains, Regional Italian Dishes, Rice Tagged With: dinner, Italian, Lombardy, lunch, main, mushrooms, porcini, Regional Italian Dishes, rice, risotto, saffron, vegetables

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Comments

  1. Nuts about food says

    April 24, 2015 at 7:40 pm

    I was thinking ‘you must be homesick’ when I saw the title of this post, but now I know you are here!!! I hope you are having a great time. If you have a free second for a coffee (I know, it is unlikely), drop me an email. Ciao!!!!

    Reply

Trackbacks

  1. Milan Guide - Italy says:
    October 2, 2015 at 7:10 pm

    […] Dried Porcini and Saffron Risotto Pumpkin Risotto with Gorgonzola Sauce Brutti ma Buoni Casoncelli alla Bergamasca Panino con la Salamella Cassoeula Home-made Verzini Sbrisolona Panettone Tortelli di Zucca Mostarda Mantovana Riso al Salto Pumpkin Risotto Chestnut Gnocchi Valchiavenna Style Taleggio and Apple Risotto Potato Gnocchi with Taleggio and Orange Fondue Polenta Concia Tortelli di Carnevale Cotolette alla Milanese Ossobuco alla Milanese Risotto alla Milanese […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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