Risotto with porcini mushrooms and saffron

Instructions

Toast rice in a pan without oil for one minute. Gradually add vegetable broth and saffron to the rice and cook on a high heat for 13-15 minutes. Separately prepare the parmesan cream: bring the milk to the boil, turn off the heat and add nutmeg, parmesan cheese and potato starch. In a separate pan saute' the mushrooms and set aside. In another pan fry the sage and set aside. When the rice is done add the mushrooms and stir in the butter until the rice becomes creamy. Add salt and pepper to taste. In a serving bowl pour the parmesan cream, then the rice and top it up with fried sage.