Saffron Mushroom Risotto

A luxurious golden risotto infused with Imperial Saffron, topped with sautéed mushrooms, fresh herbs, and a silky saffron finish. Creamy, elegant, and deeply Mediterranean - the perfect vegetarian main.

Saffron Preparation Warm infusion (for savoury dishes)
Ingredients Scallops:
● Lightly crush saffron
● Bloom in 2–3 tbsp warm water for 10–15 minutes
● Add to broth while cooking risotto
Ingredients For the Risotto ● 1 ½ cups Arborio rice
● 1 small onion, finely chopped
● 2 tbsp butter
● 1 tbsp olive oil
● 4 ½ cups vegetable stock
● 1 pinch Imperial Saffron (infused in warm water)
● ½ cup white wine (optional)
● ½ cup grated Parmesan cheese
(optional, remove for vegan)
● Salt & pepper to taste
For the Mushrooms ● 250 g mixed mushrooms (shiitake, oyster, button)
● 1 tbsp butter or olive oil
● Salt & pepper
● Optional: a few saffron threads for topping
For Garnish ● Micro herbs or fresh parsley
● Parmesan shavings (optional)
● Edible petals (optional — matches the photo beautifully)

Method 

1. Prepare the Saffron 1. Lightly crush saffron. 
2. Bloom in warm water for 10–15 minutes. 
3. Add to the warm stock to create golden saffron broth. 
2. Sauté the Mushrooms 

1. Heat butter/oil in a pan. 
2. Add mushrooms, salt & pepper. 
3. Cook until golden and caramelized. 
4. Set aside for topping. 
3. Make the Risotto

 1. Heat butter + olive oil in a pot. 
2. Sauté onion until soft. 
3. Add the Arborio rice and toast 1 minute. 
4. Add white wine (optional) and let it evaporate. 
5. Add 1 ladle of saffron-infused stock and stir. 
6. Continue adding stock gradually while stirring for 18–20 minutes until creamy. 
7. When rice is tender and creamy, add Parmesan (optional) and adjust seasoning. 
4. Plate Like the Photo

1. Spoon the creamy saffron risotto onto a warm plate. 
2. Add sautéed mushrooms on top. 
3. Garnish with micro herbs and edible petals. 
4. Finish with a few saffron threads for colour.