RISOTTO WITH FINFERLI MUSHROOMS AND SAFFRON
Ingredients for 4 people:
400 gr. Vialone Nano rice
200 gr. Finferli Mushrooms
Salt, pepper and Extravirgin olive oil to taste
4 sachets of saffron
800 dl vegetable broth
60 gr. Grana Padano cheese
Wash the Finferli mushrooms and chop them coarsely.
Sauté onion (or if you prefer use garlic) pour the Mushrooms and cook for 10-15 minutes. Once they are cooked, start cooking the rice.
Boil the broth, add the rice, cook for 17 - 18 minutes over low heat, until the liquid is completely absorbed.
Add the saffron and the previously prepared seasoning to the rice.
When cooked, stirring the risotto with the Grana Padano and a drizzle of oil.
Serve with chopped parsley or ground pepper if you prefer.
From Mamma Rosetta Recipes