Saffron Risotto with Wild Mushrooms and Crispy Sage

Ingredients

• arborio rice320g
• vegetable broth1.2L
• saffron threadsa generous pinch
• mixed wild mushrooms (porcini, chanterelles, oyster)300g
• shallots2, finely diced
• unsalted butter60g
• fresh sage leaves20g
• dry white wine150ml
• Parmigiano-Reggiano (or vegetarian alternative)80g, freshly grated
• extra virgin olive oil3 tbsp
• salt and black pepperto taste
• garlic clove1, minced

Directions

1. 1

   Warm the vegetable broth in a saucepan and dissolve the saffron threads in it. Keep it at a gentle simmer throughout. In a large, heavy-bottomed pan, melt 30g of butter with 1 tbsp olive oil over medium heat and sauté the mushrooms with a pinch of salt until golden and tender, about 6 minutes. Remove from the pan and set aside.

2. 2

   In the same pan, add the remaining olive oil and gently cook the diced shallots for 3 minutes until soft and translucent. Add the minced garlic and stir for 30 seconds until fragrant. Pour in the arborio rice and stir for 1 minute, letting the grains toast slightly and become translucent at the edges.

3. 3

   Deglaze with the white wine, stirring constantly until the wine is fully absorbed by the rice. Now begin adding the hot saffron broth, one ladleful at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next. This takes about 18 minutes—the rice should be creamy but still al dente.

4. 4

   While the risotto cooks, fry the sage leaves: in a small skillet, heat 2 tbsp butter over medium heat until foaming. Add the sage leaves and cook for 20 seconds per side until crispy and dark green. Transfer to a paper towel to drain.

5. 5

   When the rice is ready, remove from heat. Fold in the sautéed mushrooms, the remaining 30g of butter, and the grated Parmigiano. Stir vigorously for a minute to create a luscious, creamy texture (the mantecatura). Season with black pepper and adjust salt if needed.

6. 6

   Serve immediately in warm bowls, topping each portion with a few crispy sage leaves. Drizzle with a little extra olive oil if you like, and invite your guests to dig in while the risotto is still flowing—it's a moment of pure Italian bliss.