Saffron Risotto with Sautéed Porcini

When I first visited Italy back in my twenties, as does everyone else, I fell in love with the culture and the food. The cuisine is all about the freshness of ingredients and passion for flavour. Farmers markets are a treat for those who can afford it globally, but, in Italy, it is the only way to shop for fresh, seasonal produce. What I loved is, you can taste anything before buying and ask as many questions but one rule to follow is a must, NEVER TOUCH the produce.

I have always been a good cook but, Italy ignited the passion and eagerness to want to learn more. I was lucky to learn authentic methods of preparing fresh pasta, the art of conserves and cooking from the grandmothers of amazing people I met there. My gratitude for where I am today as chef I offer to Italy and Italians with an open heart.

Every country has rice dishes in its cuisine, but none has an endless list like Italy. Risotto is one of my favourite comfort foods, I can eat it every day, but the only thing holding me back is my waistline will not appreciate it.

The secret to any successful and mouth-watering risotto is in the technique, butter and a lot of love.

Servings: 5

Preparation Time: 5 minutes

Start to finish: 40 minutes.

Ingredients:

500 grams arborio rice, or Carnaroli

1400 millilitres vegetable broth

2 tablespoons finely chopped white onions

2 cloves garlic

150- 200 grams of lurpak butter

1/2 teaspoon saffron threads

500 grams porcini mushroom, fresh or frozen or any other variety

2 tablespoons olive oil

1 cup grated parmesan cheese

Salt

white pepper

½ cup white wine (optional)

Method:

· Place the saffron threads in half a cup of hot stock or water and leave aside.

· Bring the stock to a simmer.

· If the mushrooms are frozen, defrost them and place in a colander to drain excess liquid.

· In a wide-based non-stick fry pan place the olive oil and 50 g of the butter, add one garlic clove and sauté till golden brown then add the drained mushrooms caps top side down.

· Sauté on medium-high heat until slightly darker brown, turn over and do the same on the other side until it turns slightly brown. At the very end season with salt and white pepper, leave aside. If you have a small pan, follow the method cooking in smaller batches; otherwise, the pre-frozen mushrooms will stew.

· In a heavy-based pot add 50 grams of the remaining butter and sauté the second clove of garlic until it turns golden brown, then discard it.

· Add the finely diced onions and sauté just until starting to turn golden.

· Add the rice and sauté continually stirring until the grains start to turn translucent and have a slight golden colour. If you are using wine, add it now and stir 30 seconds. If not, then skip this step.

· Add enough stock to cover the rice by 1 cm and continuously stir, when the liquid evaporates repeat the same process adding more stock. You must keep stirring the rice.

· This process of stirring and adding the stock in batches encourages the release of the starch, and you find a creamy texture starting to develop.

· 14 or 15 minutes into the cooking add the saffron-infused stock. I like to drain it to get rid of the threads; this is only for aesthetics.

· The rice cooks typically between 17 to 20 minutes, taste when 17 minutes have passed, and decide if you prefer to cook it further a bit. The rice should be tender but still firm to the bite (al dente).

· When it is ready, add the cheese and the remainder of the butter and stir. Adjust the salt to your liking, I don't add salt as I prefer more cheese on my plate, which adds more saltines. If you like it really creamy, you can add more butter.

· The Italians have two styles of cooking rice, and I prepare in both methods, either a bit firm and more glued together as the liquid has evaporated a lot, or it can be slightly runny and creamier. You decide which way you prefer to eat it.

· Top with the sautéed mushrooms and serve immediately.

Notes:

· Cooking risotto is a technique, always follow the steps I have provided regardless of what goes in it. So be experimental.

· Never wash the rice before cooking, as the starch is essential to the dish.

· You can omit the mushroom or use any other variety if porcini is hard to come by.

· For vegetarian risotto always use vegetable stock.

· For risotto with meat, you can use chicken or beef stock.

· For risotto with fish just use boiling water as the fish will release the flavour.

· The more butter you add, the creamier it will be, the choice is yours.

Per Serving: 1197 Calories; 40g Fat (29.3% calories from fat); 31g Protein; 186g Carbohydrate; 15g Dietary Fiber; 81mg Cholesterol; 2502mg Sodium.