Golden Saffron Mushroom Risotto

Did you know that Italy is Europe’s largest producer of rice? We produce it, and we also have hundreds of recipes to eat it! Maybe risotto is not as famous as pasta or pizza, but it is equally tasty, and super sophisticated! This elegant golden saffron and mushroom risotto is perfect to serve at a family dinner or for the holidays.

Saffron and mushroom risotto

Italian Name: Risotto con zafferano e funghi [riˈzɔt.to kon ˌdzaf.feˈraː.no e ˈfuŋ.ɡi]

This vegetarian recipe is easy to follow, and with just a couple of tips, you’ll become a risotto maestro! The earthy flavor of dried mushrooms combined with the golden hue of saffron gives this dish an elevated, refined touch, making it a perfect centerpiece for your holiday table.

If you want to learn how to prepare this warm and cozy dish, just keep on reading!

Why It’s Worth a Spot on Your Table

This golden saffron and mushroom risotto is perfect to serve for an elegant and more formal dinner, or as a holiday’s first dish. The rich flavour of the dried mushrooms combined with the saffron gives this recipe a sophisticated touch.

It is a rich and original vegetarian dish, super tasty, that will warm you up over the winter with its rich and aromatic flavor!

Not a mushroom fan? First of all: how dare you?! Second, you can find the original Milanese version without mushrooms here.

Ingredients and Tips

Ingredients - rice, broth, oil, salt, parsley, saffron, parmesan cheese, dried mushrooms, wine

Ingredients for 4 servings

  • 400 gr Carnaroli rice (2 cups)
  • 1,5 L vegetable broth (50 oz)
  • 2 oz of dried mushrooms (50 gr)
  • ¼ big onion
  • 5 tbsp olive oil
  • 100 ml dry white wine ( cup)
  • 100 gr butter (½ cup)
  • 60 gr parmesan cheese (½ cup)
  • 0,26 gr saffron (a pinch)
  • Salt
  • Parsley

Cooking time: 40 minutes

Rice
First things first: we want our risotto to be creamy and well cooked! For this, the kind of rice we will choose matters a lot. We will need Carnaroli rice, it is quite easy to find, Arborio can work too. If you are lucky and you can get your hands on a Vialone Nano rice, that’s excellent too. These types of rice release just the right amount of starch during cooking, and this helps the creamy texture to come to life: butter and parmesan cheese will take cae of the rest.

Broth
Are you as lazy as I (sometimes) am? You don’t have enough time to wait three hours for the broth to be ready? You can use a bouillon cube. Just boil 1,5 L of water and add the bouillon cube directly to the rice right after adding the first ladleful of water.

Parmesan Cheese
For this recipe you can either use parmesan cheese or grana padano cheese. Yes, there is a difference. They are both delicious, but usually grana padano is less crumbly and sweeter, while parmesan cheese needs more time to mature, and usually has a stronger flavour. 

Saffron
To prepare this golden saffron and mushroom risotto I used saffron powder, but if you have saffron threads, you can use that, but you have to soak it for 10/15 minutes in about 2 tablespoons of warm water or broth. This process helps to release the color and flavor of the saffron. At the end of the recipe add the water and the threads too. Since saffron has a very strong flavor, a pinch of it will be enough for our recipe.

Dried mushrooms
Dried mushrooms will really add a deep, rich flavor to the sauce. To use them, soak them in warm water for 15-20 minutes before cooking. Afterward, drain and chop them. Don’t waste the soaking water! Carefully filter it with a gauze to remove any dirt and set it aside for later use.

Tips

  • The broth must be hot before adding it to the rice. If you use cold broth every time you will add a ledelful of it to the rice it will stop cooking while the broth heats up.
  • Let your dried mushrooms soak  long enough, and don’t throw away the soaking water, filter it and set it aside.
  • Make sure to use white wine, if you add red wine it will change the final color of the risotto, and it would be a real shame to lose that vibrant yellow.
  • To obrain its creamy texture we will have to take some final steps, but before you will have to turn the heat off. Otherwise the risotto will keep on cooking, and you want your rice to be al dente!
Ingredients - rice, broth, oil, salt, parsley, saffron, parmesan cheese, dried mushrooms, wine

Step by Step Recipe

  • While our broth is heating up, you put the dried mushrooms into a cup with some warm water and let them soak. After 15-20 minutes, strain and chop them. Remember to filter the water with a gauze, to remove the dirt, and set it aside for later.
  • Chop the onion in small pieces and put it in a pan with the oil and heat it up until brown (if you prefer to use a pot, you can, no worries). 
  • When the onion is golden and soft, add the rice and mix it until it becomes golden too. 
Step 1 - toast the rice
Step 2 - add mushrooms and soaking water
  • Now add the wine and make sure to cook it on high heat for a few minutes. Use your nose: when the smell of the alcohol will be gone, you can take the next step. 
  • Add the chopped mushrooms, mix well and add the soaking filtered water too.
  • You will notice that the rice will begin to absorb the water. When almost all the water will be gone, add a ladleful of broth. You will have to repeat this procedure until the rice is ready. 
  • After 10 minutes, taste the rice to understand if you need to add some salt. After more or less 15/20 minutes, the rice will be cooked. Cooking time depends on the type of rice, but it should be soft with a slight bite in the center.
Step 3 - add broth slowly
Step 4 - turn heat off and add butter, saffron and parmesan
  • Once the rice is ready, turn off the heat. There should still be some broth in the pan, but not so much as to cover the rice. Now it is time to create the creamy texture. Add the saffron, the butter and the parmesan cheese to the pan and mix it for a couple of minutes, and look at the magic happen. 
  • Serve your golden saffron and mushroom risotto with a dash of parsley on top and enjoy!
Saffron and Mushrooms Risotto

Recipe Card

Saffron and Mushroom Risotto

Golden Mushroom Risotto

Learn how to prepare an elegant saffron and mushroom risotto with this easy recipe. Perfect for holidays or formal dinners, this creamy vegetarian dish is a showstopper!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 400 gr Carnaroli rice 2 cups
  • 1,5 L vegetable broth 50 oz
  • 2 oz of dried mushrooms 50 gr
  • ¼ big onion
  • 5 tbsp olive oil
  • 100 ml dry white wine ⅖ cup
  • 100 gr butter ½ cup
  • 60 gr parmesan cheese ½ cup
  • 0,26 gr saffron a pinch
  • Salt
  • Parsley

Instructions
 

  • While our broth is heating up, you put the dried mushrooms into a cup with some warm water and let them soak. After 15-20 minutes, strain and chop them. Filter the water with a gauze, to remove the dirt, and set it aside for later.
  • Chop the onion in small pieces and put it in a pan with the oil and heat it up until brown.
  • When the onion is golden and soft, add the rice and mix it until it becomes golden.
  • Now add the wine and make sure to cook it on high heat for a few minutes.
  • When the alcohol will evaporate add the chopped mushrooms, mix well and add the soaking filtered water too.
  • When almost all the water will be gone, add a ladleful of broth. You will have to repeat this procedure until the rice is ready.
  • After 10 minutes, taste the rice to understand if you need to add some salt. After more or less 15/20 minutes, the rice will be cooked. Cooking time depends on the type of rice, but it should be soft with a slight bite in the center.
  • Once the rice is ready, turn off the heat. There should still be some broth in the pan, but not so much as to cover the rice.
  • Add the saffron, the butter and the parmesan cheese to the pan and mix it for a couple of minutes, and look at the magic happen.
  • Serve your saffron and mushroom risotto with a dash of parsley on top and enjoy!
Keyword Gluten Free, Mushroom, Risotto, Saffron, Vegetarian

May I tempt you? Here you can find other Italian classics!

FAQs

Can I use any type of rice?
Unfortunately it would be ideal to use a kind of rice that releases enough starch, without becoming sticky. The final result should be a creamy texture and the rice should be al dente, cooked but still firm when bitten. Not all types of rice would be compatible with this recipe. Basmati rice or Japanese glutinous rice would not work for a risotto. Carnaroli, Arborio or Vialone Nano are the best, even if the latter might be a bit difficult to find out of Italy.

How can I store leftovers?
Cool the risotto completely, then store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of broth or water to restore its creamy texture.

Is saffron essential for this recipe?
Saffron adds a distinct aroma and color, but if unavailable, you can omit it. The dish will still be delicious, but brown intead of golden.

Did I forget something? Don’t be shy and ask in the comments!

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