Risotto with Porcini, Saffron and Barbera Wine

Equipment Needed

Wide heavy-bottomed pan (for risotto), Small sauté pan (for porcini), Wooden spoon, Ladle, Saucepan (to keep broth warm)

Method

1. 1.

   Prepare the soffritto and toast the rice: Heat the Mazza Extra Virgin Olive Oil in a wide, heavy-bottomed pan over medium heat. Add the finely diced shallot and sauté for 2-3 minutes until soft and translucent. Add the Arborio rice and toast for 2 minutes, stirring constantly, until the grains are hot and lightly translucent at the edges.

   Chef Tip: Toasting the rice seals the outer starch layer, which is the key to a creamy risotto that still has a firm al dente bite.
2. 2.

   Deglaze and infuse with saffron: Pour in the Barbera wine and stir until it is fully absorbed. Add the saffron threads to a small ladleful of warm broth, stir to dissolve, and add this to the rice. The risotto should turn a deep golden colour.

3. 3.

   Cook the risotto: Add the warm broth one ladle at a time, stirring frequently and waiting for each addition to be almost fully absorbed before adding the next. Continue for 16-18 minutes until the rice is al dente and the texture is flowing and creamy.

   Chef Tip: Never let the pan go dry between additions — the rice should always be gently bubbling in a thin veil of liquid.
4. 4.

   Sauté the porcini: While the risotto cooks, heat a small knob of butter in a separate pan over high heat. Sauté the Mazza Porcini Gran Fetta for 2-3 minutes until lightly golden. Season with a pinch of salt. Set aside half for garnish and fold the rest into the risotto in the final minute of cooking.

5. 5.

   Mantecatura and serve: Remove the risotto from the heat. Add the cold cubed butter and grated Parmesan, and stir vigorously for 30 seconds until the risotto is glossy, creamy, and waves gently when you shake the pan. Spoon onto warmed plates, top with the reserved sautéed porcini, and serve immediately.