SAFFRON MUSHROOM RISOTTO
SAFFRON MUSHROOM RISOTTO
Ingredients
- 2 pkgs (14 g each) dried porcini mushrooms (about 1 cup)
- Boiling water
- 8 cups no-salt-added chicken broth
- 1 tbsp salted butter
- 1 tbsp canola oil
- 2 tbsp finely chopped shallot
- 3 cloves garlic, finely chopped
- 2 cups arborio rice
- 1/4 cup dry white wine
- 1 tbsp brandy
- 1/2 tsp saffron threads
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp liquid honey
- 1 tbsp salted butter
- 1 tsp salt
- 1/2 tsp freshly ground pepper
Directions
- Place porcini mushrooms in a heatproof bowl. Pour boiling water over porcini mushrooms to cover. Let stand for 20 minutes or until tender.
- Drain porcini mushrooms through a sieve. Rinse porcini mushrooms and pat dry with paper towels. Chop porcini mushrooms; set aside.
- Heat broth to simmering in a large saucepan; keep warm.
- Melt 1 tbsp butter with oil in a large non-stick frypan over medium heat. Add shallot and garlic; sauté for 2 minutes.
- Add rice and sauté for 1 minute.
- Add wine, brandy and saffron; cook, stirring frequently, until almost all of liquid is absorbed. Add 1 cup hot broth and cook, stirring constantly, until almost all of liquid is absorbed.
- Add remaining 7 cups hot broth, 1 cup at a time, cooking and stirring constantly until rice is tender and almost all of liquid is absorbed, about 35 - 40 minutes. Remove from heat.
- Add porcini mushrooms, Parmesan cheese, honey, 1 tbsp butter, salt and pepper; stir until Parmesan cheese and butter are melted.
Nutritional analysis per serving:
474 calories, 17.1 g fat, 32.2 g protein, 46.8 g carbohydrate, 2.1 g fibre, 986 mg sodium