Saffron Risotto ‘alla Milanese’ with Porcini Mushrooms

Method

1

Heat oil 1 tablespoon of butter in a large saucepan on medium heat. Add onion and a pinch of salt and cook for 2–3 minutes until onion is soft. Add marrow and cook for 2 minutes until the marrow softens.

2

In a pot, heat the stock but do not boil.

3

Add rice and stir to coat grains. Stir in the wine and saffron, then heat until the wine has evaporated.

4

Add stock, one ladle at a time, allowing liquid to absorb between additions. Add a splash of the reserved porcini mushroom liquid and the mushrooms. Stir continuously until the rice is cooked, about 16-18 minutes. It should have a creamy consistency but still firm to bite. Remove from heat.

5

Drain pasta al dente and toss in the pan for 1–2 minutes until pasta and sauce are well combined.

6

Add the cheese and remaining butter and stir to combine. Stand for 2-3 minutes. Risotto should be creamy and runny; if not, add a little more stock. Serve.

Prep Time45 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 75 g Unsalted butter, chopped
 ½ Small brown onion, chopped finely
 1 Pinch of salt
 30 g Veal bone marrow
 300 g Carnaroli rice
 90 ml Dry white wine
 125 ml Dry white wine
 1 tbsp Saffron threads (soaked in the white wine)
 1.50 l Chicken stock
 15 g Dried porcini mushrooms, soaked in water for 10 min, drained and chopped – save water
 60 g Parmigiano Reggiano, grated

Ingredients

 75 g Unsalted butter, chopped
 ½ Small brown onion, chopped finely
 1 Pinch of salt
 30 g Veal bone marrow
 300 g Carnaroli rice
 90 ml Dry white wine
 125 ml Dry white wine
 1 tbsp Saffron threads (soaked in the white wine)
 1.50 l Chicken stock
 15 g Dried porcini mushrooms, soaked in water for 10 min, drained and chopped – save water
 60 g Parmigiano Reggiano, grated
Saffron Risotto ‘alla Milanese’ with Porcini Mushrooms
IngredientsDirections