Debi H.: "I chose to cook the rice first and separate from…" Read More
10Ingredients
510Calories
65Minutes

The flavors of this risotto might be traditional (as in risotto Milanese), but the method for making it is anything but. First, you saute the onion, mushrooms, and peas, and then add the rice and broth all at once, rather than in ladlefuls over a period of time, and simmered until the rice is al dente and the liquid is creamy. Saffron, the essential spice, is added at the end, and it imbues the dish with inimitable color and taste.

Ingredients

  • 0.1 grams saffron threads
  • 1 yellow onion
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 150 grams mushrooms
  • 100 grams peas
  • 350 grams medium grain rice
  • 100 milliliters dry white wine
  • 1 liter vegetable broth
  • grated parmesan cheese

Directions

  1. Place the saffron threads in 1/2 cup of warm water and let them infuse the water for approximately 20 minutes.
  2. Place the oil and 1 tablespoon of butter in a saucepan and saute the onion for 5 minutes. Add the mushrooms, and cook for another 5 minutes. Add the peas and saute for another 5 minutes.
  3. Add the rice to the pan and toast the grains.
  4. Add the wine and cook until it evaporates.
  5. Add the broth and cook the rice for up to 20 minutes.
  6. Add the saffron threads and stir well.
  7. Add remaining butter and grated Parmesan cheese and stir well. The risotto should have a dense consistency.
  8. Serve warm.
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NutritionView more

510Calories
Sodium46%DV1100mg
Fat22%DV14g
Protein20%DV10g
Carbs27%DV80g
Fiber12%DV3g

PER SERVING *

Calories510Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat5g25%
Trans Fat
Cholesterol20mg7%
Sodium1100mg46%
Potassium320mg9%
Protein10g20%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate80g27%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Debi H. 3 Jun 2015
I chose to cook the rice first and separate from the other ingredients for fear the grains would not cook through before the other ingredients were ready. I did not cook them all the way, and added them to the pan last so they could cook together with the other ingredients infusing with the flavors.