Ingredients (for 4):- Chicken stock - 1200 ml
- Saffron strands - 2 pinches
- Olive oil - 35 ml
- Onion, finely chopped - 2 tsp
- White wine - 3 tbsp
- Risotto rice - 360 g
- Medium white mushroom - 4
- Butter - 2 tsp
- Parmesan cheese, finely grated - 50 g
- Lemon juice - 2 tsp
Procedures:
1. Pour the stock into a saucepan. Cover with a lid and bring to a simmer.
2. Wrap the saffron threads in aluminium foil.
3. Toast in a frying pan for 1 minute over a medium heat, taking care not to let it burn. Cool.
4. Heat the oil in a large pan over a medium heat. Add the onion and fry for about 5 minutes until softened but not browned.
5. Pour in the white wine and scrap up any sediment from the bottom of the pan.
6. When most of the wine has boiled away, add the rice and stir for 3 minutes.
7. Add a ladle of hot stock. Stir the rice frequently for 2-3 minutes to prevent sticking.
8. Pour in the remaining stock ladle by ladle, stirring until nearly all stock is absorbed before adding another ladle.
9. Chop the toasted saffron and sprinkle into the pan.
10. Cook the rice for 16 more minutes, stirring frequently.
11. Meanwhile, quickly wash and drain the mushrooms. Dry with kitchen paper, then finely slice using a mandolin or sharp knife.
12. When the rice has absorbed most of the liquid and is just firm to the bite, add the butter.
13. Add the Parmesan cheese. Stir well until the rice becomes creamy. Season with salt, pepper and lemon juice. Spoon the risotto onto serving plates.
14. Scatter the mushroom slices over the risotto. The heat from the rice will lightly 'cook' the mushrooms.
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