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Saffron-Mushroom Risotto

Ingredients
  • MUSHROOM SAUCE
  • Olive oil 1 tbsp
  • Mushrooms, thinly sliced 1/2 cup
  • Cloves garlic, diced 2
  • Parsley, a pinch of salt, and pepper
  • STOCK
  • White onion 1/2
  • Stick celery 1
  • Carrot 1
  • Bay leaf 1
  • Peppercorns
  • RISOTTO
  • White onion, diced 1/2
  • Butter 1 tbsp
  • Flavis Rice 1/3 cup
  • Saffron 1/2 tsp
Preparation
1 serving
  1. Heat olive oil over medium heat. Add mushrooms, garlic, salt, pepper, and parsley. Once mushrooms begin to cook and sauce begins to form, remove from heat and set aside.
  2. Meanwhile, prepare the stock by boiling the onion, celery, carrot, bay leaf, and peppercorns in 1 liter of water for about 10 minutes. Place a fine mesh sieve into a larger bowl. Strain the stock into the large bowl.
  3. In a saucepan, sauté the diced onion in butter. Then add the rice to fry lightly. Add a ladle of the stock and continue cooking for around 15 minutes, adding stock every time the liquid is absorbed.
  4. As the rice begins to cook, add the mushroom sauce and saffron. Mix well and serve hot.
Nutritional values
Serving size: 350 g
CALORIES 580 kcal
FAT 26 g
PROTEIN 4g
CARBOHYDRATES 83 g
FIBER 3 g
SODIUM 650 mg
PHOSPHORUS 115 mg
POTASSIUM 511 mg
Ingredients
  • MUSHROOM SAUCE
  • Olive oil 1 tbsp
  • Mushrooms, thinly sliced 1/2 cup
  • Cloves garlic, diced 2
  • Parsley, a pinch of salt, and pepper
  • STOCK
  • White onion 1/2
  • Stick celery 1
  • Carrot 1
  • Bay leaf 1
  • Peppercorns
  • RISOTTO
  • White onion, diced 1/2
  • Butter 1 tbsp
  • Flavis Rice 1/3 cup
  • Saffron 1/2 tsp
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