Risotto with Saffron, Wild Mushrooms & Pears

The classic risotto is given extra depth of flavour with earthy wild mushrooms and sweet bursts of pear.  From our 1 day Italian Cookery Course.

Risotto with Saffron, Wild Mushrooms & Pears

SERVES: 2 Portions as a Starter


  • 100g Carnaroli Rice
  •  100ml Dry White Wine
  • 500ml Vegetable Stock
  • 50g Chopped Onion
  • 50g Unsalted Butter
  • 25g Grated Fresh Parmesan
  • Pinch Strand Saffron
  • 1 Clove Garlic Finely Chopped
  • 100g Fresh Mixed Wild Mushrooms (Washed & Prepared)
  • 1 Small Ripe Pear (Peeled, Cored & Evenly Chopped)
  • Salt & Pepper


  1. Toast the saffron in a pan over a medium heat for approx. 2 minutes, add all the stock and allow it to infuse.
  2. Melt approx. 25g of the butter in a heavy based pan. Reserve 25g of butter for adding at the end.
  3. Add the chopped onion and cook without colour until softened.
  4. Add the rice to the onions and continue to cook for 2 minutes.
  5. Add the white wine and cook out stirring all the time until it evaporates.
  6. Add the saffron stock a little at a time continually stirring allowing the rice to absorb it before adding more (approx 16 minutes).
  7. The risotto should now have the look of a rice pudding consistency.
  8. Add the chopped pears, grated Parmesan and the remaining unsalted butter chopped into cubes.
  9. Season with salt and pepper and serve into a bowl straight away.
  10. Pan fry the mushrooms in a little butter and garlic and drain onto kitchen paper.
  11. Serve the mushrooms on top of the risotto with a little extra grated Parmesan on top.

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