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Categories:
water wild mushrooms chicken stock saffron thread butter onions garlic Arborio rice white wine butter Parmesan cheese
Viewed: 49 - Published at: 2 years agoIngredients
- 2 cups water
- 1 12 ounces dried wild mushrooms, broken into 1/2 inch pieces or 40 g dried wild mushrooms
- 4 cups chicken stock or 4 cups vegetable stock
- 1 pinch saffron thread
- 4 tablespoons butter or 4 tablespoons coconut oil
- 1 medium onions, finely chopped or 1 large shallot
- 2 garlic cloves, finely chopped
- 1 12 cups arborio rice
- 34 cup white wine (Pinot Grigio preferably)
- 1 tablespoon butter
- 1 cup parmesan cheese
Method
- Place mushrooms and water in a small pot.
- Bring to a boil, cover, and remove from heat.
- Let sit 10 minutes.
- Place stock in a pot, Strain mushrooms, add the strained water to the stock and reserve the mushrooms for later.
- Heat stock on medium heat until hot, reduce heat to low simmer and cover.
- Add saffron threads to the stock.
- Melt butter over medium heat in a large sauce pan until just bubbling.
- Add onions, garlic, and stir just until both are softerned.
- Add Arborio rice and stir to coat.
- Heat until rice starts to sizzle.
- Add wine and stir constantly with a heat resistant spatula or wooden spoon.
- When wine is mostly absorbed, add 2 ladles of stock.
- Continue to stir.
- Continue to add 2 ladles once stock is absorbed.
- It takes about 25 minutes from the time you add the wine.
- After 15 minutes add the reserved mushrooms, stir and continue.
- Test often after the 20 minute mark as you do not want it mushy.
- Once you have the consistency that you want, remove from heat, add Parmesan and butter.
- Still until incorporated and butter is melted.
- Serve Immediately.
