Mushroom Risotto

1. 1

   In a medium size saucepan, place the chicken broth and saffron.

2. 2

   Bring to a boil, remove from heat and set aside.

3. 3

   In another saucepan, melt the butter with the olive oil and saute the mushrooms for 5 minutes.

4. 4

   Add the rice; cook and stir until golden.

5. 5

   Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.

6. 6

   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.

7. 7

   Adjust the seasoning to suit your personal taste, add parsley and stir well.

8. 8

   Top with grated cheese and serve.

No additional tips available.