SHITAKE MUSHROOM AND SAFFRON RISOTTO

​SERVING: 4 – 6 PEOPLE                                                                             PREP TIME: 5 MIN
COOK TIME: 25 MINUTES
 
Ingredients:

• 6 Cups Chicken Broth, Heated
• 4 Tbsp Butter
• 2 Tbsp Olive Oil
• 1 Small Onion Finely Chopped
• 2 – 3 Cloves of Garlic Finely Chopped
• 4 Cups Shitake Mushrooms
• 2 Cups Arborio or Carnaroli Rice
• 1/2 Cup Dry White Wine
• 1 Packet of Saffron (soaked in a ¼ cup of the broth)
• 1/2 Cup Grated Parmigiano Cheese
• ¼ Cup Chopped Parsley

 
Directions:

1. Heat the 2 tablespoons of butter and olive oil in a heavy saucepan.
2. Add the onions and cook until they are translucent
3. Roughly chop the mushrooms and add to the pan with the finely chopped garlic. Sautee for 2 minutes.
4. Add the rice and stir until it is well coated with the other ingredients. Another 1-2 minutes
5. Pour in the white wine and stir continuously over medium heat until it is absorbed.
6. Ladle 1/2 cup of hot broth, stirring the rice as it is absorbed.
7. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm.
8. About 5 minutes before the rice is fully cooked, add the saffron.
9. Remove the rice from the heat, add the remaining butter and the Parmigiano Cheese.
10. Incorporate the chopped parsley and serve.

 
Buon Appetito!