Ingredients:
125 g butter
1 onions, 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:
Saute the onion in half of the butter until it is translucent.
Add the mushrooms and cook 2-3 minutes.
Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.
Add a ladle of bouillon and cook until it is absorbed.
Add the safron.
Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed.
Add the remaining butter and parmesan, stir.
Serve topped with chopped parsley.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.