Risotto Aux Champignons

1. 1

   Saute the onion in half of the butter until it is translucent.

2. 2

   Add the mushrooms and cook 2-3 minutes.

3. 3

   Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.

4. 4

   Add a ladle of bouillon and cook until it is absorbed.

5. 5

   Add the safron.

6. 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. 7

   Add the remaining butter and parmesan, stir.

8. 8

   Serve topped with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.