Arroz Cremoso con Azafrán (Imprimir)
Un plato estilo risotto infundido con azafrán y setas terrosas, perfecto como plato principal vegetariano o acompañamiento elegante.
# Ingredientes:
→ Base
01 -
1 ½ cups Arborio rice
02 -
2 tablespoons olive oil
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
→ Mushrooms
05 -
300 g mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
06 -
1 tablespoon unsalted butter
07 -
Salt and black pepper, to taste
→ Liquids & Seasoning
08 -
1 pinch saffron threads, soaked in 2 tablespoons hot water
09 -
½ cup dry white wine (optional, or use broth)
10 -
4 cups vegetable broth, kept warm
11 -
½ cup heavy cream (or plant-based cream for vegan option)
12 -
½ cup grated Parmesan cheese (optional, or vegan alternative)
→ Garnish
13 -
Fresh parsley, chopped
14 -
Extra Parmesan or truffle oil (optional)
# Instrucciones:
01 -
Heat olive oil in a large sauté pan over medium heat. Add onion and cook until translucent, about 3 minutes.
02 -
Stir in garlic and rice; cook for 1–2 minutes until rice is slightly toasted.
03 -
Pour in the wine and cook until mostly absorbed.
04 -
Begin adding warm broth one ladle at a time, stirring frequently. Allow liquid to absorb before each addition.
05 -
After 10 minutes, stir in the saffron with its soaking liquid. Continue adding broth and stirring until rice is al dente and creamy, about 18–20 minutes in total.
06 -
Meanwhile, sauté mushrooms in butter in a separate pan over medium-high heat until golden, about 5–7 minutes. Season with salt and pepper.
07 -
Stir sautéed mushrooms into the rice. Add cream and Parmesan, stirring gently to combine.
08 -
Cook 1–2 more minutes to meld flavors, then remove from heat. Adjust seasoning as needed. Serve immediately, garnished with parsley and optional toppings.
# Notas:
01 -
For a vegan version, use olive oil instead of butter, skip the cheese, and use plant-based cream.
02 -
Great paired with grilled vegetables or roasted chicken.
03 -
Add a touch of lemon zest for brightness.