|Wild Mushroom Risotto with Saffron
Serves 6-8 / Note that you can make this recipe in two stages, which saves time and is especially helpful when you’re entertaining.
4 tablespoons olive oil
1. Heat 2 tablespoons olive oil in a deep sauté pan. Add shallots and sauté for 4 minutes, until soft and clear. Add garlic and sauté 1 minute. Add rice and stir to coat. Sauté until rice is translucent, about 1 minute. Add saffron and 1 cup of the wine or water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for about 5 minutes, stirring frequently, until liquid is absorbed. Add remaining 1 cup liquid and cook, stirring frequently, for about 12 more minutes, or until rice is al dente. (Recipe can be made ahead up to this point. Remove pan from heat and spread rice out onto a baking sheet to cool. Refrigerate in a sealed container until ready to use.)
Calories 323,Fat 10,Perfat 27,Sat. fat 1,Cholesterol 0mg,Carbo 52,Protein 8,Fiber 5,Sodium 46mg