Saffron Risotto with Wild Mushroom, Asparagus, Smoked Mozzarella, and Coconut Controne Pepper Honey Recipe

Saffron Risotto with Wild Mushroom, Asparagus, Smoked Mozzarella, and Coconut Controne Pepper Honey Recipe

Ingredients:
Saffron Risotto:

  • 1 1/2 cups of Arborio rice
  • 1/4 teaspoon of saffron threads
  • 1/2 cup of dry white wine
  • 4 cups of warm chicken or vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1/2 cup of heavy cream
  • 1/2 cup of grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Wild Mushroom and Asparagus:

  • 1 1⁄2 cups of wild mushrooms (e.g., shiitake, oyster, or chanterelle), cleaned and sliced
  • 1 1⁄2 cups of asparagus, trimmed and cut into bite-sized pieces
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp of Akaka Falls Farm Coconut Controne Pepper Honey

Smoked Mozzarella:

  • 2/3 cups of smoked mozzarella cheese, cubed

Instructions

  1. Preparation of the Saffron Risotto:
  • In a small bowl, meticulously combine the saffron threads with a few tablespoons of warm vegan chicken or vegetable broth, allowing the infusion of the liquid with saffron’s essence and vivid hue.
  • In a saucepan or dedicated risotto pan, delicately heat the olive oil over medium heat.
  • Incorporate the finely chopped onion and sauté until it attains a state of translucence.
  • Stir in the minced garlic and Arborio rice, and continue to cook for several minutes, ensuring the rice takes on a gentle toasting.
  • Pour in the white wine and stir until it is predominantly absorbed by the rice.
  • Commence the addition of the saffron-infused broth one ladle at a time, stirring attentively, and allowing each addition to be fully incorporated before introducing the next. Maintain this meticulous process until the rice attains a creamy consistency and is cooked al dente, an endeavor taking approximately 18-20 minutes.
  • Blend in the heavy cream, grated Parmesan cheese, and season with salt and freshly ground black pepper. Stir until the risotto becomes lush and thoroughly combined. Set aside.

2.Preparation of the Wild Mushroom and Asparagus:

  • In an ample skillet, warm the olive oil over medium-high heat.
  • Add the sliced wild mushrooms and sauté until they turn tender and acquire a delightful, golden-brown hue.
  • Introduce the minced garlic and the bite-sized asparagus pieces, sautéing them until the asparagus reaches a state of tender crispness.
  • Add the Akaka’s coconut control pepper honey and mix vigorously
  • Season the amalgamation with salt and freshly ground black pepper, ensuring the flavor profile is just right.

3.Assembly of the Dish:

  • Carefully fold the sautéed wild mushroom and asparagus concoction into the saffron risotto.
  • Integrate the cubed smoked mozzarella cheese and stir until it starts to melt, rendering the risotto luxurious and creamy.
  • Taste and fine-tune the seasoning with salt and freshly ground black pepper, if deemed necessary.

4. Presentation and Service:

  • With precision, dispense the Saffron Risotto with Wild Mushroom, Asparagus, and Smoked Mozzarella onto individual serving plates, ensuring an elegant composition.
  • For an extra touch of refinement, contemplate garnishing with additional grated Parmesan cheese, saffron threads, or a sprinkling of fresh herbs, if desired.

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