Saffron risotto with mushrooms and Taleggio cream
Already cleaned porcini mushrooms300 g
Ingredients · Servings 4
- 320 g Carnaroli rice
- 100 g Asparagus
- 300 g already cleaned porcini mushrooms
- 200 g Taleggio
- 200 ml fresh cream
- Carrots
- Celery
- Shallot
- Potatoes
- First make a good broth
- It will be used to cook the risotto
- Then for the Taleggio fondue
- 200 ml fresh cream, heat then remove from the heat and add the taleggio, blend everything
- Let's blanch the cleaned and small mushrooms
- Putting it in a pan with a garlic, salt and pepper
- Cook the asparagus tips in a saucepan for minutes
- Now take a saucepan with a handle
- Add a little extra virgin olive oil and toast the rice, then add the dry white wine.
- After a while, the wine evaporates, add the broth. It will take about 10 minutes to reach the end of the cooking time.
- Add mushrooms
- Saffron dissolved in a little broth
- Finally the Taleggio fondue and a sprinkling of Parmesan and a little butter
- Stir the rice and mix everything together.
Method · 1 h 30 min
- First, let's make the broth, as we'll need it to cook the rice. Fill a pot with 5 liters of water and the vegetables. It will take 40 minutes...
- First, let's make the broth, as we'll need it to cook the rice. Fill a pot with 5 liters of water and the vegetables. It will take 40 minutes...
- First make a good broth q.b.
- Then for the Taleggio fondue q.b.
- Heat the fresh cream, then remove from the heat and add the Taleggio cheese. Blend everything together until smooth. 200 ml.
- Let's blanch the cleaned and small mushrooms to taste.
- Putting it in a pan with a drizzle of garlic, salt and pepper to taste.
- Cook the asparagus tips in a saucepan for 10 minutes.
- Now take a saucepan with a handle q.b.
- Add mushrooms to taste.
- Saffron dissolved in a little broth to taste.
- Finally, the Taleggio fondue and a sprinkling of Parmesan and a little butter to taste.
- Stir the rice and mix everything together to taste.
