Recipe: Carnaroli Risotto With Porcini And Saffron
Soak the porcini in hot water for 20 minutes to reconstitute. Drain the mushrooms, reserving the liquid, cut the porcini into small pieces if necessary. Meanwhile, steep the saffron in white wine for 10 minutes. Heat the stock in a saucepan, it is important that the stock remains warm.
Heat the butter over medium heat, add the onions and cook till translucent. Add the carnaroli and stir well to coat. Slowly add 1/2 cup of stock, stir and cook. After five minutes add the wine and saffron. Cook till the liquid is absorbed. Add the mushroom water and the chopped porcini, stir well. Continue stirring and adding the hot broth, this should take 20 minutes. Remove from the heat when the risotto is creamy and the grain still firm. Stir in the cheese and salt and pepper. Serve.