Autumn recipe: saffron risotto with porcini mushrooms and burrata
As the days grow shorter and the air turns cooler, the pleasure of serving warm, creamy and comforting dishes returns - dishes to be enjoyed slowly in good company.
Among the dishes that are perfect for the season, saffron risotto with porcini mushrooms and burrata is a recipe full of autumn aromas and flavours, where the delicacy of saffron meets the intense taste of porcini mushrooms and the softness of burrata. A refined and convivial first course, perfect with a glass of sparkling wine.
Saffron risotto with porcini mushrooms and burrata: ingredients for 4 people
320 g Carnaroli or Vialone Nano rice
300 g fresh or frozen porcini mushrooms
200 g burrata or burrata stracciatella
1 sachet of saffron (or a few saffron threads)
1.2 l vegetable stock
1/2 glass dry white wine
1 small shallot
40 g butter, including a knob for finishing the risotto
2 tbsp extra virgin olive oil
Salt and black pepper to taste
Preparation
Gently clean the porcini mushrooms, removing any traces of soil, and slice them. If using frozen mushrooms, allow them to thaw according to the instructions on the packaging. Heat one tablespoon of extra virgin olive oil in a frying pan and cook the porcini mushrooms for a few minutes, seasoning with salt and pepper. Set aside.
In a non-stick risotto pan gently soften the shallot finely chopped with one tablespoon of oil and a small amount of the butter. Add the rice and toast it for 2-3 minutes, stirring, until the grains become slightly translucent. Deglaze with the white wine and allow the alcohol to evaporate completely.
Start adding the hot vegetable stock, one ladle at a time, stirring continuously. Add more stock only when the previous ladle has been almost completely absorbed. Continue cooking according to the time indicated on the rice packaging (usually around 16-18 minutes).
Dissolve the saffron in a ladle of hot stock and add it to the risotto halfway through cooking. Add some of the porcini mushrooms as well, keeping a few aside for the final garnish. Continue stirring and cook the rice until done.
Turn off the heat or induction hob and add the remaining butter. Gently fold in the burrata or stracciatella, keeping a small amount aside to finish the dishes. Stir carefully until the risotto is creamy and velvety. If necessary, add another splash of stock.
Leave the risotto to rest for one minute, then divide it among the plates. Finish with the reserved porcini mushrooms, a few pieces of burrata and a grind of black pepper. Serve immediately with a glass of sparkling wine.
Enjoy!
