Recipe by: Tania Nicaise

Source: Family Recipe

Serves: 4


  • 300 g rice for risotto (Carnaroli or Vialone Nano)*
  • 50 g butter
  • ½ white onion, finely chopped
  • 100 ml dry white wine
  • Salt, to taste
  • A pinch of saffron, diluted in a little hot broth
  • 1-1.5l hot broth (vegetable or chicken)
  • 200 g bottom mushrooms
  • A pinch of freshly ground black pepper
  • 2 Tbsp grated parmiggiano


  • In a heavy bottomed saucepan, heat 30 g of butter (don’t let it burn!). Add the onions and cook till slightly golden.
  • Add the rice , salt and mix well and cook until rice is translucent. Add the wine and let the alcohol evaporates.
  • Add the broth, one ladle soup at a time once the rice has absorbed the previous one.
  • When the rice is half cooked, add the mushrooms and the saffron.
  • Keep cooking, adding broth and mixing time to time.
  • Once the rice is cooked (~ 18-20 min), turn off the heat, add the rest of butter and the grated parmesan

*Carnaroli and Vialone Nano can be found at Huber’s


Download PDF version here: italian-risotto-with-saffron-and-mushrooms-tania-nicaise