For the risotto:
- A pinch of saffron threads
- 500ml vegetable stock
- 50g unsalted butter
- 50g onion, chopped
- 100g Carnaroli rice
- 100ml dry white wine
- 1 small ripe pear, peeled, cored and evenly chopped
- 25g parmesan, grated
- Salt and pepper, to taste
For the mushrooms:
- Alittle unsalted butter
- 1 clove garlic, finely chopped
- 100g fresh mixed wild mushrooms, washed and prepared
- Grated parmesan
Toast the saffron in a pan over a medium heat for approximately 2 minutes, add all the stock, and allow it to infuse.
Meanwhile, melt half the butter in a heavy-bottomed saucepan set over medium-low heat. Chop the remainder into cubes and reserve for finishing the dish.
Add the chopped onion and cook, without colouring, until softened. Add the rice to the onions and continue to cook for 2 minutes. Add the white wine and cook out, stirring all the time, until it evaporates. Add the saffron stock a little at a time, continually stirring and allowing the rice to absorb the liquid before adding more.
When all the stock has been added (around 15 minutes cooking), the risotto should have the consistency of rice pudding. Add the chopped pears, grated parmesan, and the reserved butter cubes.
Season to taste, and transfer to serving bowls. Heat a little butter in a frying pan and quickly fry the garlic and mushrooms. Drain on kitchen paper then spoon the mushrooms on top of the risotto and finish with a little extra grated parmesan.