Mushroom Risotto

Recipe by PaulaG
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium size saucepan, place the chicken broth and saffron.
  • Bring to a boil, remove from heat and set aside.
  • In another saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes.
  • Add the rice; cook and stir until golden.
  • Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
  • After last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed.
  • Adjust the seasoning to suit your personal taste, add parsley and stir well.
  • Top with grated cheese and serve.
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