Risotto aux Champignons

This is an authentic french recipe, translated from one of my cookbooks. This was the 1st risotto I ever made, and I found it was easy. I make it often for my husband the mushroom lover.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 125  g butter
• 1  onion, chopped
• 375  g mushrooms, diced
• 500  g risotto rice (eg. Arborio)
• 1  liter  vegetable stock, approx. (can be made with granules)
• 1⁄8 teaspoon saffron
• 40  g parmesan cheese, grated
•  parsley, chopped,to garnish

Directions

1. Sauté the onion in half of the butter until it is translucent.
2. Add the mushrooms and cook 2-3 minutes.
3. Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.
4. Add a ladle of bouillon and cook until it is absorbed.
5. Add the safron.
6. Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed.
7. Add the remaining butter and parmesan, stir.
8. Serve topped with chopped parsley.