Wild Mushroom Risotto with Saffron
November, 2007

Serves 6-8 / Note that you can make this recipe in two stages, which saves time and is especially helpful when you're entertaining.

4 tablespoons olive oil
4 tablespoons minced shallots
2 tablespoons minced garlic
1-1/2 cups Arborio rice
1/2 teaspoon saffron threads
2 cups white wine or water
Sea salt and freshly ground black pepper
1-1/2 pounds wild mushrooms, washed and dried (for example, chanterelles, morels, portobellos, cremini, or button)
2 tablespoons minced garlic
1 cup green peas, shelled
4 ounces spinach, stemmed and julienned
1 to 1-1/2 cups hot vegetable stock or water
Chives, for garnish
Freshly grated Parmesan cheese, for garnish


1. Heat 2 tablespoons olive oil in a deep sauté pan. Add shallots and sauté for 4 minutes, until soft and clear. Add garlic and sauté 1 minute. Add rice and stir to coat. Sauté until rice is translucent, about 1 minute. Add saffron and 1 cup of the wine or water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for about 5 minutes, stirring frequently, until liquid is absorbed. Add remaining 1 cup liquid and cook, stirring frequently, for about 12 more minutes, or until rice is al dente. (Recipe can be made ahead up to this point. Remove pan from heat and spread rice out onto a baking sheet to cool. Refrigerate in a sealed container until ready to use.)
2. If mushrooms are larger than 21/2 inches, cut into 1/2 -inch slices. Heat 2 tablespoons olive oil in a large, deep sauté pan; add garlic and stir for 1 minute. Add mushrooms, stir, season to taste with salt and pepper, and sauté for 2-3 minutes. Add precooked risotto, peas, spinach, and as much hot stock as necessary to cook vegetables and reheat risotto. Stir to combine, bring to a boil, and cook until risotto is creamy.
3. Garnish with chives and grated Parmesan cheese. Serve immediately in large soup plates.



Calories 323,Fat 10,Perfat 27,Sat. fat 1,Cholesterol 0mg,Carbo 52,Protein 8,Fiber 5,Sodium 46mg