Risotto is one of my favorite things to make during this time of the year. A bowl of creamy, hearty seasonal risotto is the perfect way to warm yourself up on chilled nights.
This post is sponsored by Shelterbox. All opinions are my own.
Thissimple Italian dishis way easier to make than you've ever possibly thought. It comes together inless than 30 minand is totally great if you need to feed a large crowd.
Talking about dinner parties, this year I'm taking part in a great initiative called Shine for ShelterBox.
The international charityShelterBoxprovides immediate practical support following international disasters.
涉足，所有你需要做的是注册在其网站上，并要求免费Shine for ShelterBox kit.
The kit includes everything you need to add a little sparkle to the occasion, from beautiful lanterns to invitations and table settings.
To help you organize your dinner, I've put together a fall-proof藏红花和蘑菇烩饭.
What I love the most about risotto is that is super versatile.
Now, as I was saying earlier, risotto is really really easy to make, it just needs some babysitting.
After toasting the rice until translucent, you will need tostart "feeding" your risotto与stock, so that it becomes that luscious delicacy that it is.
Ladle after ladle, the crunchy rice grains will become soft and creamy, embracing all the saffron and mushroom flavors.
Before you know, magic happens and your risotto will be ready for themantecatura（这意味着搅拌一切在一起）。
Simply take it off the heat, add few butter flakes and grated parmesan, then shake the pan, gently sauteing the risotto to combine all the ingredients.
Et voilà, dinner is served in a blink!
奶油，豪华但令人难以置信的容易做，这Saffron and Mushroom Risottois italian comfort food at its finest.
Did you make this recipe?
请让我知道你喜欢它！在下方留言，不要忘记来标记#ShineForShelterbox和照片#thepetitecook, and share them with me @thepetitecook and @ShelterBoxUK on twitter, instagram and facebook!
- 1large leekfinely minced
- 250gr/2 cups wild mushroom mixroughly chopped
- 1tbspextravirgin olive oil
- 6盎司/ 180gr意大利Carnaroli水稻or Vialone Nano
- Hefty pinch saffron约8股
- 1l/ 4 cups vegetable stock
- a handful of Parmesan cheesefinely grated
- Sea salt & black pepper新裂解，口味
Combine saffron threads and 3 tbsp of warm water in a small cup and set aside.
Heat a large pan with the oil, then fold in chopped leeks. Saute for 5 min, then add the mushrooms and continue to cook for a further 5 min. Season to taste, then remove from the pan and set aside.
Heat the pan again and add 1 knob of butter, followed by the rice. Toast the rice until translucent, for about 2 min.
Take the pan off the heat and add grated Parmesan and the remaining knob of butter, and stir until you reach the perfect creamy consistency.
Season to taste with black pepper, sprinkle with fresh thyme leaves and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.