Risotto with Dried Porcini Mushrooms and Saffron

Usually the classic risotto - creamy delicate rice with a wide variety of "fillings" - is served in Italy as an independent Prima, the first dish. But this - Milanese risotto, with saffron, beef broth and butter - is served both by itself and as a side dish to osso-bucco, veal shank.

Ingredients

• 2 cups risotto rice (like arborio)
• 50 g dried porcini mushrooms
• 2 large onions
• 1.3-1.4 l of meat broth
• 1 glass of dry white wine
• 3 tbsp. l. butter plus more for serving
• 1 tbsp. l. extra virgin olive oil
• 10 strands of saffron
• salt
• freshly ground black pepper
• 1 fresh or frozen porcini mushroom
• parmesan for serving

Directions

1. Pour the mushrooms with 1 glass of hot broth, leave for 1.5 hours. Then discard the mushrooms in a colander, pouring the liquid into a saucepan with the bulk of the broth. Put the broth on low heat, bring to a boil, keep hot. Cut the mushrooms into medium pieces.
2. Pour saffron with 3 tbsp. l. wine, leave for 20 minutes. Chop the onion very finely. In a large saucepan with a thick bottom, heat the butter with the olive oil, add the onion, fry over medium heat, stirring all the time, until soft, 5-7 minutes. The bow should not change color. Add rice, stir, cook, stirring occasionally, 3 minutes.
3. Pour in the remaining wine and half a ladle of broth (the broth should be hot all the time!), Stirring occasionally, cook over low heat until the liquid is absorbed. Add another ladle; interfere without ceasing.
4. Add the mushrooms and saffron along with the liquid, then pour in half a ladle of broth, stirring each time until the liquid is absorbed. This will take approximately 25 minutes. Remove risotto from heat, season with salt and pepper, add a little more broth and 1-3 tbsp. l. butter, if desired, stir, let stand for 10 minutes. and serve with grated Parmesan cheese and toasted porcini mushroom slices.