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Saffron Mushroom Risotto ( Risotto Alla Milanese )

kept byPhil
recipe byPhil Michaelson


*4 Tbsp extra-virgin olive oil
*1/2 onion, finely chopped
*1 cup uncooked Carnaroli or Arborio rice
*1/2 cup white wine (room temperature)
* 4 cups of chicken broth
*½ cup hen of the woods (maitori) mushrooms, sauteed for 1-2 minutes in olive oil, salt, pepper
*2 sachet saffron powder (or ½ tsp saffron strands*)
* salt & pepper to taste


1. Warm up the broth in a pot, and leave nerby on very low heat, so that it stays warm but doesn’t evaporate.

2. In a wide pot or deep pan, warm up 2 tbsp olive oil and sauté the onion until clear.

3. Lower the heat, add the rice, stirring often, and let it toast for two minutes.  Make sure every piece of rice gets coated with oil.  This step cooks the rice coating and prevents the grains from sticking.

4. Add the wine, stir and let the alcohol evaporate and the rice absorb the liquid. 

5. Lower the heat to simmer and start adding the hot broth, one ladle at a time, stirring, until the rice has absorbed the liquid. Add the saffron and stir after the first cup. 

6. Add the remaining broth, 1 ladle or cup at a time.

7. Continue for about 15 minutes. At this point, you shouldn’t have a lot of broth left.

8. Continue with the rest of the broth until the rice is tender but still slightly chewy or al dente.  Some liquid can remain in the pot--you really don't want it to dry out. 

9.  Remove it from the flame.  Stir in cooked mushrooms. Cover and let it rest for 2-3 minutes.



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