Risotto all'onda con Porcini, Pancetta e Zafferano

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

dry white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

Apple cider vinegar can provide acidity without the cost of wine.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a cost-effective fat alternative.

porcini mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

Heat chicken stock in a saucepan over low heat to keep warm.

Soak porcini mushrooms in warm water for 20 minutes, then drain and chop.

In a large pan, heat olive oil and half the butter over medium heat until melted.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in arborio rice, cooking for 2-3 minutes until lightly toasted.

Pour in dry white wine; cook until absorbed, stirring frequently.

Add soaked porcini mushrooms and a ladle of warm chicken stock to the rice.

Continue adding stock, one ladle at a time, stirring constantly until rice is al dente, about 18-20 minutes.

Stir in saffron threads and remaining butter; mix well to combine.

Remove from heat and fold in grated parmesan cheese, seasoning with salt and black pepper to taste.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens