Risotto Giallo ai Finferli -- Yellow Risotto with Finferli Mushrooms
Finferli are also known as
chanterelles; they're mildly flavored, apricot-laced bright
orange-yellow mushrooms whose caps bring to mind the mouths of trumpets. In
their absence use mildly flavored wild mushrooms.
- A shallot, finely chopped
- 2 tablespoons unsalted butter
- 1/2 pound (200 g) finferli (chanterelles), the larger ones cut in half
- Simmering broth (canned will work)
- 1 1/2 cups (300 g) short grained rice, for example Arborio
- A packet of saffron, dissolved in a tablespoon of broth
- A half cup freshly grated Parmigiano
- 2 tablespoons minced parsley
- A walnut-sized chunk of unsalted butter
- Salt & pepper to taste
Sauté the shallot in the butter, and when it has wilted and become golden, add the mushrooms. Mix them well, add a ladle of the broth. Cook for 10 more minutes, then stir in the rice and continue cooking, stirring and adding broth as the rice absorbs it. Shortly before the rice reaches the al dente stage, stir in the saffron mixture, and when it does stir in the remaining butter, the cheese, and the parsley.
Serves 4
A printer-friendly version of this recipe.
Instructions on making risotto.
About Porcini & Finferli
About Saffron
The General Recipe Index
Send a Card!
