Saffron Mushroom Risotto
Cook time
Total time
Recipe type: Main Dish
Cuisine: Italian
Serves: 6 People
  • Butter, unsalted- 1 tbsp + 1 tbsp
  • Garlic, chopped- 2 large cloves
  • Onion, chopped small- 1, medium
  • Mushroom sliced, brown- 2 cups
  • Arborio rice- 1½ cups
  • Chicken stock, low-sodium- 2 cups
  • Water- 2¼ cups (or add chicken stock)
  • Saffron- 2 pinches soaked in ½ tbsp water
  • Parmesan cheese- ¼ cup
  • Ground pepper- ½ tsp
  • Salt- to taste
Cooking Mushroom
  1. Place a large non-stick pan over medium heat, add 1 tbsp butter, let it melt.
  2. Add brown mushrooms and saute till it turns tender, about 5 minutes.
  3. Keep aside the cooked mushrooms.
Making Risotto
  1. Place a large non-stick pan over medium heat, add 1 tbsp butter.
  2. Add garlic, saute for a couple of minutes.
  3. Add chopped onion, saute till light golden in color.
  4. Add the rice and saute for a minute.
  5. First add 1 cup chicken stock, stir into the rice till the water has absorbed.
  6. Keep adding chicken stock or water to the rice ½ cup at a time and stir into the rice till it has absorbed.
  7. I had to add 4¼ cups of chicken stock + water to cook the rice.
  8. The rice shouldn't turn too mushy, it should be tender and slightly crispy as well.
  9. Add the saffron strands soaked in water to the cooked risotto, combine well.
  10. Add cooked mushrooms, combine well and cook for a minute.
  11. Sprinkle freshly ground pepper, combine.
  12. Add parmesan cheese, stir into the rice and cook for a minute.
  13. Remove the pan from the heat.
  14. Serve warm along with pesto chicken, grilled chicken or roasted vegetables.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at