Mushroom Risotto

By á-174942

Ingredients

• 3 cups chicken broth
• 1 pinch saffron
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1/2 pound mushrooms sliced
• 1 cup Arborio rice
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons chopped fresh parsley
• 1/2 cup freshly-grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Place the chicken broth in a saucepan; add the saffron and bring the broth to a boil. Remove from the heat. In a saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes. Add the rice; cook and stir until golden. Add the heated chicken broth 1 cup at a time, simmering and stirring occasionally until each cup is absorbed and the rice is creamy. Add salt and pepper. Sprinkle with parsley.

Serve immediately on a platter with the cheese sprinkled on top.

This recipe yields 4 side dish servings.