Mushroom & Stracchino Risotto - GF

Mushroom & Saffron Risotto “mantecato” with Stracchino Cheese: the secret ingredient to add the final flavor and creaminess to this Risotto!

RECIPE INGREDIENTS:

Serves 4

• 300g Rice Caranroli or Arborio

• 400g Oyster mushrooms

• 100g ViaVio Stracchino Cheese

• Saffron Threads

• 1 onion

• Vegetable stock for the broth

• White wine

• Salt and pepper and parsley

STEPS:

1. Steep the saffron by placing the threads in a small bowl and pouring some warm water on top. Set aside and let them infuse while you prepare the rest of the ingredients.
   

2. Finely chop the onion and cut the mushrooms in small pieces.
   

3. In a large saucepan bring 1.2 L of stock to a simmer, add the saffron infused water and keep warm.
   

4. In a pan, heat some olive oil over a low heat, add the onions and fry gently until golden, then add the mushrooms and cook until golden.
   

5. Add the arborio rice and salt, then cook for 1 minute stirring to thoroughly coated.
   

6. Add the wine. Cook, stirring, until the wine is absorbed.
   

7. Start cooking the rice, by periodically adding a cup of warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
   

8. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper and turn off the heat.
   

Finally, “cream” the risotto by stirring in ViaVio Stracchino Cheese, sprinkle with parsley and serve immediately.

Buon Appetito!

Gluten Free Recipe