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 kind of 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 color and flavor 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 the remainder is added), the result seems a bit “wet”, but will come together to a super creamy risotto after you add the butter, parmesan, and lemon juice.

Recipe accuracy:
The recipe is accurate, easy to follow, and serves 6 persons.

Suggested tweaks:

Verdict: 9/10; Will definitely be made again (with the mushrooms)

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