Risotto with Porcini & Saffron
Risotto is a true Italian classic comfort food. One well-known variation, Risotto alla Milanese, made with saffron and beef stock, is traditionally served with the equally famous veal dish, Osso Buco. Our version adds the rich flavor of porcini mushrooms. This savory risotto not only makes a great appetizer or main dish on its own, but is also the perfect accompaniment to almost any entree.
Soak the dried porcini in hot water for 20 minutes to reconstitute. Drain the mushrooms, reserving the soaking liquid. Strain the liquid through mesh sieve to remove any grit or debris and set aside.
Dice the reconstituted porcini and set aside. Crumble the saffron threads and steep in white wine for at least 10 minutes.
Over medium heat, bring the stock to a low simmer and keep warm.
In a large heavy saucepan, melt the butter together with the olive oil over medium heat. Add the diced onion and cook until soft & translucent, about 3 - 4 minutes. Add the rice, stirring well to coat each grain with the melted butter and olive oil mixture.
Add the white wine & saffron all at once and continue to cook, stirring constantly, until the wine has been completely absorbed. Add 1/2 cup of the hot beef stock and the salt and continue to cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the hot stock, ½ cup at a time. As stock is absorbed, add next ½ cup. This should take about 20 minutes.
Remove from heat when risotto is creamy and the grain is still firm. Stir in cheese and remaining cold butter; adjust salt to taste. Serve immediately.