Saffron risotto with parmesan and fresh mushrooms
Risotto ist ein beliebtes Reisgericht aus Italien – und ganz einfach gemacht. Wir zeigen Ihnen in unserem Risotto Rezept Schritt für Schritt, wie der Klassiker perfekt gelingt.
Ingredients
Parmesan cream and mushrooms
200 ml Whipped cream
1 Teaspoon(s) Cornstarch
30 g Parmesan
150 g fresh mushrooms of your choice
Risotto
800 ml Vegetable stock
1 g Saffron threads
70 ml White wine
2 Piece(s) Shallots
1 Piece(s) Clove of garlic
2 Tablespoon(s) Olive oil
200 g Risotto rice
50 g Parmesan
2 Stem(s) Parsley
40 g Butter, diced
Some Sea salt
Some Freshly ground pepper
Preparation
1. For the Parmesan cream, reduce the cream in a saucepan to approx. 100 ml while stirring. Bind with the starch dissolved in a little cold water. Grate the Parmesan and add to the cream sauce. Blend the mixture well with a hand blender and set aside. Clean the mushrooms and cut off the stems.
2. For the risotto, bring the stock to the boil. Soak the saffron in 4 tablespoons of white wine. Finely chop the shallots and garlic. Heat the olive oil in a pan and sauté the shallots and garlic until translucent. Add the rice, sauté briefly, add the remaining white wine and reduce. Pour in enough hot stock to just cover the rice. Cook the risotto uncovered at a medium heat for around 25 minutes, gradually adding the remaining stock and stirring occasionally. After 15 minutes, stir in the saffron-wine mixture. Finely grate the cheese. Pluck the parsley leaves from the stalks and chop finely.
3. Once the risotto is cooked, remove it from the heat. Stir in the butter and about half of the Parmesan. Season the risotto with salt and freshly ground pepper and let it rest for a few minutes.
4. Arrange the parmesan cream next to the risotto, slice the mushrooms thinly and place them directly on the plate. Season with parmesan and pepper, garnish with the finely chopped parsley leaves and serve immediately.
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