Creamy Risotto with Wild Mushrooms and Saffron

Instructions

1. 1
   Pour the chicken broth into a pot, bring it to a gentle boil and add the saffron strands so that it infuses and releases its golden color; keep it warm on minimum heat.
2. 2
   In a large skillet or heavy-bottomed saucepan, heat the olive oil over medium-high heat and sauté the mushrooms until they are golden brown and have released their moisture.
3. 3
   Remove half of the golden mushrooms and reserve them to decorate the dish at the end.
4. 4
   In the same saucepan, lower the heat to medium, add a tablespoon of the butter and sauté the finely chopped onion until translucent, about 5 minutes.
5. 5
   Add the minced garlic and arborio rice, toasting the rice, stirring constantly, for 2 minutes until the edges of the grains look slightly transparent.
6. 6
   Pour in the white wine and stir constantly until the liquid almost completely evaporates and the rice absorbs the aromas.
7. 7
   Begin cooking by adding the hot saffron chicken broth, one ladle at a time.
8. 8
   Stir the rice constantly and wait for it to absorb almost all of the liquid before adding the next ladle of broth.
9. 9
   Repeat this process for about 18 to 20 minutes, until the rice is al dente (creamy on the outside but slightly firm in the center).
10. 10
    Remove the saucepan from the heat and add the mushrooms you left in the pot, the remaining cold butter and the grated Parmesan cheese.
11. 11
    Stir vigorously (this is the 'shortening' process) to create a rich, creamy, glossy emulsion.
12. 12
    Serve immediately on flat plates and decorate with the reserved golden mushrooms and an extra touch of Parmesan cheese.