Saffron-Scented Mushroom Risotto with Lemon Zest

Creamy risotto made with earthy mushrooms and a subtle saffron aroma, finished with bright lemon zest.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 1/2 cups arborio rice
• 1/4 oz dried porcini mushrooms
• 4 cups mushroom broth
• 1/4 tsp saffron threads
• 1/2 cup white wine
• 1 medium shallot
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Soak porcini in 1/2 cup warm broth for 20 minutes. Finely chop mushrooms and set aside. Heat 1 tbsp butter in a saucepan over medium heat, add minced shallot, and cook 3 minutes until translucent.
2. Step 2: Add arborio rice and stir for 2 minutes until grains are coated and slightly translucent. Pour in white wine and simmer until evaporated, about 2 minutes.
3. Step 3: Add soaked mushrooms with their liquid, saffron, and 1 cup mushroom broth. Stir constantly until liquid is absorbed. Add broth 1/2 cup at a time, stirring frequently, until rice is creamy and al dente (20-25 minutes total).
4. Step 4: Stir in remaining butter, Parmesan, lemon zest, salt, and pepper. Remove from heat and let rest 2 minutes. Adjust salt if needed.