Vegetarian mains
Saffron risotto with Portobello mushrooms
Otherwise know as risotto alla Milanese, this saffron-flavoured risotto is good on its own, but for a bit of extra flavour (and a portion of your five a day) serve it with Portobello mushrooms, one or two per person, depending on how hungry you are. If you've got ordinary mushrooms, use those instead. Otherwise, make a big salad as your accompaniment.
Ingredients
- 50g butter, plus a little extra to serve
- 1 tbsp olive oil
- 200g onions, finely chopped
- 300g arborio risotto rice
- 100ml dry white wine
- pinch of saffron strands (about ¼ tsp)
- 750ml hot veg stock
- 75g grated Parmesan
- 2 tbsp oil for frying, vegetable or sunflower
- 2-4 Portobello mushrooms
Method
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Step 1
Heat the oil and butter in a large, heavy based pan and gently fry the onions for about 10 minutes.
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Step 2
Add the risotto rice, stir to combine and heat for another couple of minutes, until the rice has started to turn translucent.
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Step 3
Increase the heat, add the white wine and cook for one minute.
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Step 4
Add the saffron strands then gradually add the stock, a ladle at a time, stirring continuously, until it has been absorbed and the rice is cooked but still has some bite.
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Step 5
Remove from the heat and stir in two thirds of the Parmesan and a knob of butter. Season to taste. Sprinkle with the rest of the Parmesan to serve, with the mushrooms on the side.
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Step 6
To cook the mushrooms, heat 2 tablespoons of oil in a large frying pan and cook the mushrooms on each side for 2-3 minutes, or until just tender. Season well.
