Mushroom and Saffron Risotto - Portalupi Wines | Healdsburg, California
My mother taught me how to make this! A rich and very filling meal unto itself.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 6 cups vegetable broth
- 3 tablespoons olive oil
- 1 pound portobello mushrooms, thinly sliced
- 1 pound Chef mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup Portalupi Arneis
- Sea salt
- freshly ground black pepper
- ½ to 1 1/2 teaspoon Saffron
- 2 tablespoons fresh rosemary
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
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