Can I make this saffron risotto without mushrooms?

Yes, you can leave the mushrooms out if you're not a fan.

What should I serve with saffron risotto?

This recipe serves four as a vegetarian main, or at least six as a side dish. A few of my favorite proteins to serve with saffron risotto are Seared Scallops or shrimp, roasted chicken thighs and Filet Mignon . A light green salad or my Easy Cucumber Tomato Salad are also great sides.

Do I have to heat the broth?

Yes, adding warm broth maintains a consistent temperature, which ensures even cooking.

My risotto isn't tender, but I ran out of vegetable broth. What should I do?

You can use a ladle or two of hot water to finish your saffron risotto.

Saffron Risotto With Mushrooms - Whisked Away Kitchen

Ingredients

6 tablespoons (85 grams) unsalted butter, divided
8 ounces (230 grams) button mushrooms, rinsed and sliced
4 cups (1 liter) vegetable broth
2 small shallots, diced
2 cloves garlic, minced
1.5 cups (300 grams) arborio rice or 1 cup (200 grams) pearl barley
½ cup (120 ml) dry white wine
1/2 teaspoon saffron threads
1 oz (30 grams) Parmigiano Reggiano cheese, grated
Kosher salt to taste

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Instructions

Heat 1 tablespoon (15 grams) of butter in a wide saute pan over medium heat. Add the sliced mushrooms and a pinch of salt. Cook the mushrooms (stirring only very occasionally) until they have released their liquid, the liquid has evaporated and the mushrooms are browned (about 15 minutes). Transfer the mushrooms to a plate and set aside.
Bring the vegetable broth to a simmer in a small saucepan over medium-low heat. Reduce heat to low to keep warm.
Melt 2 tablespoons (30 grams) of butter over medium heat in the pan you used for the mushrooms. Add the shallot, garlic and a pinch of salt. Cook until the shallot is translucent, about 5 minutes.
Add the rice or pearl barley to the pan. Stir for 1-2 minutes until slightly toasted.
Pour in the white wine and scrape up any brown bits from the bottom of the pan. Cook until absorbed.
Add a ladle of broth (about ⅔ cup or 160 ml) to the pan and stir. When the broth has been absorbed, add another ladle, stirring occasionally. Repeat until the risotto is tender. This will take approximately 18 minutes for rice and approximately 40 minutes for barley.
While the rice is cooking, crush the saffron threads into a powder using a mortar and pestle. Mix the crushed saffron with a ladle of broth in a small bowl. During the last five minutes of cooking, return the mushrooms to the pot and stir in the saffron mixture.
Turn off the heat and stir in the remaining butter (3 tablespoons) and Parmigiano. Season with salt to taste.

Notes

Storage: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.