Yellow risotto with porcini mushrooms
Instructions
Bring the broth to a boil.
In a toasted Rice Casserole with half the butter.
Wet with wine and let evaporate.
Add the boiling broth a little at a time, stirring.
Half-cooked add salt and add the Saffron diluted in a little hot broth.
In the meantime, saute in a small frying pan, the thinly sliced onion with remaining butter; Add the mushrooms and finish baking.
When cooked, add the mushrooms and Parmesan.
Let stand a few minutes before serving.
Ingredients and dosing for 4 persons
- 350 g of rice
- == 1 small onion
- 1/2 cup of dry white wine
- 200 g of mushrooms
- 1 sachet of saffron
- Broth
- 4 tablespoons of grated parmesan cheese
- 50 g of butter
- Salt