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Yellow Rice with Galletti Mushrooms (Risotto Giallo con Galletti)

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(Recipe ID: 542)

Serves 4

Preparation time: 20 minutes; Cook time: 25 minutes

Source: Vito De Carolis

Fine risotto with saffron and Galletti (Chantrelle) mushrooms.


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  • 2 tablespoons Unsalted butter
  • 1 Shallot, finely chopped
  • 1 cup Galletti mushrooms in Extra Virgin Olive oil *
  • 2 tablespoons Dry white wine
  • 1 1/2 cups Carnaroli rice *

    Cascina Belvedere-suggested

  • 4 cup Hot beef broth
  • Fine sea salt and black peppercorn; freshly ground to taste *
  • 1 Packet ground saffron, dissolved into 1 tablespoon of beef broth
  • A walnut-sized chunk of unsalted butter
  • 1/2 cup Parmesan cheese; freshly grated
  • 2 tablespoons Fresh parsley, minced


  1. Heat butter in a large, nonstick skillet over medium-high heat.
  2. Add shallot and sauté until light brown, add Galletti mushrooms, mix well and stir in white wine; cook for 8 more minutes.
  3. Then stir in the rice and continue cooking, stirring, and adding broth as the rice absorbs it.
  4. Shortly before the rice is “al dente”, season with salt and peppercorn, then stir in the saffron mixture, and then stir in the butter chunk, “Parmesan” cheese, and the parsley.
  5. Mix well and serve.


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