- ¼ tsp. finely chopped saffron
- 3 c. hot chicken broth or veal stock
- 3 Tbsp. chopped onion
- 1 c. Camaroli rice
- ½ c. dry white wine
- Salt and pepper
- 4 tbsp. Frigo Parmesan cheese
- 2 Portabella mushroom caps, cut up and sauteed in a separate pan
Steep saffron in ½ c hot broth. In a medium size saucepan, heat 3 Tbsp. butter to bubbling. Saute onion until golden but not brown. Add rice and cook, stirring with a wooden fork for about 5 minutes. Pour in 1 c. hot broth; stir until broth is almost absorbed. Add wine, strained saffron stock and another ½ c. of stock.
Continue cooking and stirring until the liquid is almost absorbed. Add remaining stock and cook over very low flame, still stirring, for 15 minutes. Season with salt and pepper to taste. Stir in 2 Tbsp butter and Parmesan cheese. Cook until cheese is melted. The rice should be moist and creamy with a slightly resistant core in the center. Add Portabella mushrooms to risotto at the end.