Saffron Milk Cap Mushroom Risotto

1. 1

   Add the oil to a saucepan on medium heat. Saute the onion and the mushrooms in a saucepan for 5 minutes.

2. 2

   Add the white wine and let it boil down.

3. 3

   Add the rice and the parsley, and continue to cook for 5 minutes..

4. 4

   Add the broth to the rice little by little, stirring constantly in order to achieve a creamy texture. Add salt as needed.

5. 5

   Cook for about 18 to 25 minutes and serve warm.

* Per serving · 4 servings · Values may vary.

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