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Saffron-Mushrooms Risotto
- RECIPE MAKES: 1 portion
- PREP TIME: 30 minutes
- COOK TIME: 20 minutes
Method
Step 1
Thinly slice the mushrooms and fry in a saucepan with the chopped garlic and oil.
Step 2
Add the salt, pepper and chopped parsley as the mushrooms begin to cook. Put the sauce to one side for now.
Step 3
Prepare the stock by boiling the vegetables, bay leaf and peppercorns in 1 litre of water for approximately 10 minutes.
Step 4
In a saucepan sauté the diced onion in butter, then add the rice and fry lightly.
Step 5
Add a ladle of sieved stock and continue cooking for around 15 minutes, adding stock every time it is absorbed.
Step 6
As the rice begins to cook add the mushroom sauce and saffron, mix well and serve while still hot.
Ingredients
- For the mushroom sauce
- 90 g Mushrooms
- 2 Chopped garlic cloves
- 10 g Extra virgin olive oil
- Parsley, a pinch of salt and pepper
- For the stock
- 1/2 Onion
- 1 Stick of celery
- 1 Carrot
- A bay leaf, peppercorns
- For the risotto
- 10 g Diced white onion
- 10 g Butter
- 80 g Mevalia Rice
- 1 g Saffron
