Saffron Risotto Recipe
of sweet corn, chilies, Chanterelles and smoked sheep’s milk cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth and add saffron threads. Keep it warm over low heat.
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- 3
Cook the Rice
Add Arborio rice to the skillet and stir for 2-3 minutes until the rice is slightly toasted. Begin adding the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes.
- 4
Add Corn and Mushrooms
When the rice is nearly cooked, stir in the sweet corn, chanterelle mushrooms, and chopped chilies. Cook for an additional 5 minutes, until everything is heated through and the rice is creamy.
- 5
Finish the Risotto
Remove from heat and stir in the smoked sheep’s milk cheese. Season with salt and black pepper to taste.
- 6
Serve
Garnish with fresh parsley and serve hot.