Saffron risotto

With porcini mushrooms, espuma of Parmesan cheese and porcini demi-glace

Risotto Porcini demi-glace Parmasan espuma


For 10 servings


600 g Arborio rice

100 g Debic Traditional butter

3 l veal broth

100 g shallots

1 g saffron

200 g Parmesan cheese

300 g Debic Cream Plus Mascarpone

300 g white wine

Porcini demi-glace

1 l Brown veal fond

20 dried porcini mushrooms

100 g Ruby port

5 g rosemary

100 g soy sauce

20 g potato starch

60 g Debic Traditional butter

Porcini mushrooms

500 g Porcini mushrooms

50 g Debic Roast & Fry

5 g salt

1 g white pepper

Parmesan espuma

400 g Debic Cream Plus Mascarpone

150 g Parmesan cheese

1 g black pepper



In a copper saucepan, melt 50 grams of butter and toast the rice until fragrant.

Add the broth little by little and cook the rice in a classic way.

In another pot, sweat the finely sliced shallots in the remaining butter.

Add the white wine and saffron.

Reduce by half and add the cream.

Bring to a boil and take off the heat.

Take the rice off the stove and grate in the Parmesan cheese.

Emulsify with the cream mixture and serve.

Please watch the masterclass video of cream plus mascarpone for a more modern 2-step preparation that saves time during service

Porcini demi-glace

Soak the dried porcini in luke warm water.

Discard the water.

Heat the port and flame off the alcohol.

Add the fond, soaked porcini mushrooms and rosemary and reduce by half.

Strain through a fine mesh sieve.

Bind the sauce with the starch, whisk in the butter and season with the soy sauce.

In the masterclass video of cream plus mascarpone the dish is prepared with braised short rib in red wine glaze. For this recipe, please replace the mushrooms for beef short rib that has been sautéed and braised for three hours in the demi glace. For the demi-glace; use the same quantities and ingredients as for the porcini demi-glace, but leave out the dried porcini mushrooms and add 300ml of red wine to the demi-glace.

Porcini mushrooms

Slice the porcini mushrooms, vertically.

Sauté in the butter on high heat and season with salt and pepper.

Parmesan espuma

Gently melt the grated Parmesan cheese in the heated cream.

Season with black pepper and emulsify with a hand blender into a homogeneous mixture.

Cool down to room temperature.

Add the mixture to a cream cannister and aerate with two N2O cartridges.


Arrange the risotto onto the plate.

Arrange the porcini mushrooms on top of the risotto.

Finishing touch

Finish with the demi-glace and espuma of Parmesan.

Optionally add parmesan crisps to the dish as shown in the masterclass video by heating grated Parmesan cheese in the microwave until melted. Take a round cutter to shape the crisps and decorate with gold leaf.