Risotto allo Zafferano con Gorgonzola e Funghi

Saffron risotto belongs to the cooking of northern Italy, where butter, rice, and careful technique form the foundation of the table. This variation remains rooted in that tradition, enriched with gorgonzola and mushrooms added with restraint. The result is composed and warming, intended for a measured pace and a quiet table.

1/20/20261 min read

Risotto allo Zafferano con Gorgonzola e Funghi Recipe

Saffron risotto with gorgonzola and mushrooms

Ingredients

(Serves 4)

  • 320 g Carnaroli or Arborio rice

  • 1 litre hot vegetable or light meat broth

  • 30 g dried porcini mushrooms (or 200 g fresh mushrooms). You can use baby bella too

  • 1 small onion or shallot, finely chopped

  • 60 g unsalted butter

  • 2 tbsp olive oil

  • 100 ml dry white wine

  • 0.2 g saffron threads

  • 80–100 g gorgonzola dolce, crumbled

  • 40 g Parmigiano Reggiano, finely grated

  • Salt, to taste

  • Freshly ground black pepper, to serve

Instructions

  1. If using dried porcini, soak them in warm water for 20 minutes. Drain and chop, reserving a little of the soaking liquid.

  2. Keep the broth hot over low heat. Steep the saffron in a small ladle of warm broth and set aside.

  3. In a wide saucepan, melt half the butter with the olive oil. Add the onion and cook gently until soft and translucent.

  4. Add the mushrooms and cook for a few minutes until fragrant.

  5. Stir in the rice and toast briefly until the grains are warm and coated.

  6. Pour in the white wine and allow it to evaporate completely.

  7. Begin adding the hot broth, one ladle at a time, stirring gently and allowing it to absorb before adding more.

  8. After about 10 minutes, add the saffron and its soaking liquid. Continue cooking, adding broth as needed, until the rice is tender but still firm at the centre.

  9. Remove from the heat. Stir in the remaining butter, gorgonzola, and Parmigiano. Cover and let rest for one minute.

  10. Stir gently to achieve a soft, flowing consistency. Season to taste.

To Serve

Serve immediately, finished with black pepper. The risotto should be loose, never stiff, and eaten without delay.

Wine pairings

Serve with a dry northern Italian white such as Soave Classico or a mineral Pinot Grigio. The wine should refresh the palate without competing with the saffron or cheese.