Saffron Risotto with Roasted Mushrooms
Saffron-infused risotto turns a pale gold and gets topped with a tray of oven-roasted mushrooms for a special-occasion vegetarian main worth the steady stirring.
Saffron needs a little patience to bloom fully, so it steeps in warm stock while the mushrooms roast separately in a hot oven. Roasting rather than pan-searing the mushrooms means they need no attention while you focus on the rice. The result is a risotto with real depth of color and a tray of mushrooms to shower over the top.
Prep
20 min
Cook
40 min
Total
1 hr
Serves
4
Level
Hard
Calories
430 / serving
Ingredients
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