Risotto Portobello

1. 1

   Heat the broth and keep it warm. Reserve a half cup to reconstitute the saffron. Heat 3 tablespoons of butter in the skillet and add the onion, stirring until it is soft, 4-5 minutes. Add the mushrooms and cook on low heat, until mushrooms are soft. Add the rice and stir quickly for a minute or two until the rice is translucent and well coated with butter. Stir in the wine and keep stirring until it is almost absorbed. Add the saffron broth and stir. Keep stirring and add broth 1/2 cup at a time for about 20 minutes. Taste for doneness and make sure it isn't chalky. If needed, use more broth than called for. When you add the last of the broth, add the other tablespoon of butter and the parmesan and whip it through. Taste, adjust the seasoning and sprinkle with more parmesan if desired. Serve at once.

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