A golden masterpiece from Northern Italy, where the regal aroma of saffron meets the earthy, pan-seared crunch of Hydnum repandum.
Lombardy Saffron Risotto with Crispy Hydnum
In the plains of Lombardy, Hydnum repandum is a prized autumnal find. This recipe reimagines the Risotto alla Milanese, using the mushroom's structural integrity to provide a crisp element that replaces traditional bone marrow richness.
Culinary Physics
Hydnum repandum caramelizes beautifully under direct heat. Searing mushrooms separately prevents them from becoming rubbery in the rice's moisture, while saffron's crocin binds with mushroom terpenes for a vibrant experience.
Terroir Narrative
Lombardy is the heart of Italy's rice production. This dish reflects the transition where Po Valley wealth meets the wild diversity of the Prealps, pairing saffron luxury with the rugged essence of the Hedgehog mushroom.
Prep
Cook
Rank
Kcal
Region
20 Min
30 Min
Grand Officier
480
Lombardy, IT
Master Recipe
400g Hedgehog Mushrooms (Hydnum repandum).
320g Carnaroli Rice.
1g Saffron Threads.
1.2L Mushroom Stock.
60g Cold Butter.
50g Parmigiano-Reggiano.
100ml Dry White Wine.
Technique
1. The Sear: Sear Hydnum repandum in olive oil on high heat until golden-brown and crispy; set aside.
2. Tostatura: Sauté onion in butter, add rice, and toast grains until nutty and hot.
3. Infusion: Deglaze with wine and add stock gradually. Add saffron liquid halfway through for a golden hue.
4. Mantecatura: At al dente, stir in cold butter and cheese for a "wave" consistency. Top with seared mushrooms.
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