Cook the Book: Saffron Risotto with Mushrooms

Name: Cook the Book: Saffron Risotto with Mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp butter; 2 liters chicken stock; 2 teaspoons lemon juice; 59 milliliters olive oil; 2 teaspoons finely chopped onion; 315 milliliters finely grated Parmesan cheese; 710 milliliters risotto rice; 2 pinches saffron strands; 6 mediums white mushrooms; 59 milliliters white wine

Cook the Book: Saffron Risotto with Mushrooms might be just the main course you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 667 calories, 23g of protein, and 21g of fat. This recipe serves 6. This recipe is typical of Mediterranean cuisine. Head to the store and pick up mushrooms, chicken stock, olive oil, and a few other things to make it today. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Pour the stock into a saucepan. Cover with a lid and bring to a simmer.

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Stock

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Sauce Pan

Wrap the saffron threads in aluminum foil. Toast in a frying pan for 1 minute over a medium heat, being careful not to let it burn. Cool.

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Saffron

Toast

Wrap

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Aluminum Foil

Frying Pan

Heat the oil in a large pan over medium heat.

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Cooking Oil

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Frying Pan

Add the onion and fry for about 5 minutes, until softened but not browned.

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Onion

Pour in the white wine and scrape up any sediment from the bottom of the pan. When most of the white wine has boiled away, add the rice and stir for 3 minutes.

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White Wine