Ferran Adrià of El Bulli fame finishes the risotto with a garnish of paper-thin slices of mushrooms.
The slices of mushrooms are supposed “to lend another level of earthiness and texture to the risotto”. So….I kinda forgot to buy them. However, it turned out a great dish nonetheless. The recipe originally comes from Ferran Adrià’s book “The Family Meal” and I followed Caroline Russock’s version that can be found over at seriouseats.com.
What worked and what didn’t:
Toasting the saffron strands was dead simple and it resulted in a more intense colour and flavour compared to other ones I made before. Very nice indeed!
As it is a risotto that made by adding the stock in 2 batches (one ladle once the rice absorbed the white wine and when that is fully absorbed then the remainder is added), the result is seem a bit “wet”, but will come together to a super creamy risotto after you add the butter, parmesan and lemon juice.
The recipe is accurate, easy to follow and serves 6 persons.
Verdict: 9/10; Will definitely be made again (with the mushrooms)