Porcini & Saffron Risotto

Porcini & Saffron Risotto

PREP TIME: 40min



This comforting vegan mushroom risotto is richly flavoured with fragrant saffron. Easy to prepare with all natural ingredients, this tasty Porcini mushroom and saffron risotto makes for a quick and gourmet main or side dish.


  • 50gr dried porcini mushrooms
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 10gr butter
  • 1 tablespoon extra virgin olive oil
  • 1 onion
  • 180gr arborio or carnoroli rice
  • 5 saffron threads
  • 250ml dry white wine
  • 1.5 litres beef or vegetable stock  


  1. Soak porcini in warm water drain and lightly sauté in olive oil and vinegar, set aside.
  2.  Sauté onion in butter and oil until soft. Add rice and saffron, stir to combine. Add wine, stir until the rice has absorbed the wine.
  3. Heat stock and add a ladleful at a time to the rice stirring until it is absorbed, approximately 25 minutes.
  4. Add mushrooms and a generous handful of grated parmigiano reggiano. Serve with grated parmigiano and chopped flat leaf parsley.

Buon Appetito!

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