|Rissoto with saffron and porcini mushrooms...so good you will ask for seconds!|
This month's Little Thumbs Up event features mushrooms and it is hosted by Joyce from Kitchen Flavours. Mushrooms are quite easy to be incorporated into our daily dishes as they are quite versatile....here I used porcini mushrooms to give this saffron infused rissoto a very earthy flavor. Porcini mushrooms have a very strong in smell so a little is enough. They are expensive so I am using these sparingly and no, I did not buy these..:P
|Sliced dried porcini mushroom|
|soaked and cut into smaller pieces, a little goes a long way|
|Saffron soaking in hot water|
|Cooking rissoto requires constant stirring|
|Half way there!|
|Mushrooms and saffron added to the almost al dente rissoto|
|Topped with some crispy bacon|
1 cup Arborio Rice
1/2 tsp saffron soak in 1/2 cup hot water
2 tablespoons olive oil
1/2 small red onion, chopped
1/2 teaspoon coarse salt or to taste
1 cloves garlic, minced
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions, garlic and salt and saute until onions are translucent.
Add rice to pan and saute for a couple of minutes until rice is toasted and fragrant.
Add chicken broth to pan. Bring to a boil, then lower heat to medium and keep stirring the rice to until rice is cooked. Add saffron and mushroom and continue to cook until rice is soft but still have a chewy bite to it. Add the 1/2 cup water a little at a time if water evaporate too quickly. When rice is cooked, add the heavy cream and stir to combine.
Remove from heat and let stand, covered, 5 minutes before serving with bacon pieces.
|Tuck in! Yum!|
I'm linking this post to Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.
HAPPY MOTHERS' DAY TO ALL MOTHERS OF THE WORLD:D