Ingredients

The following ingredients have 6 Servings
  • 7 tablespoons butter (divided)
  • 5 cups chicken stock
  • 1 pinch saffron thread (see Notes)
  • 1 onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 ½ cups arborio rice (or short grain sticky rice)
  • 1 cup parmesan cheese
  • salt (to taste)
  • black pepper (to taste)
  • 8 ounces sliced white mushrooms
  • 8 ounces sliced baby bella mushrooms (or other brown mushrooms)
  • parsley (chopped, for garnish, optional)

Instruction

  • Warm 2 tablespoons butter in a large saucepan over medium-high heat. Stir in mushrooms and cook until soft, approximately 3 minutes. Remove mushrooms and their liquid, and set aside.
  • Pour stock into saucepan and bring to boil, then reduce to low simmer. Ladle a small amount of stock into a small bowl. Add saffron threads and let saffron infuse stock.
  • In another saucepan, melt 4 tablespoons butter until foaming. Add onions, stirring frequently. Cook 2 minutes, then add garlic and cook 1 additional minute. Cook only until onions are softened, not browned.
  • Add rice. Stir until a few grains start to pop. Add saffron liquid, a few ladles of stock, salt, and pepper. Stir over low heat until liquid has been absorbed.
  • Continue adding stock a few ladles at a time, letting the rice absorb the liquid before adding more. Stir constantly. After approximately 20 to 25 minutes, rice should be just tender and risotto thick and creamy.
  • Remove saucepan from heat. Add parmesan cheese and remaining 1 tablespoon butter. Mix until butter has melted.
  • Stir in mushrooms. Season with more salt, if necessary.
  • Divide into portions and serve hot. Top with additional parmesan if desired and garnish with a small amount of chopped parsley (optional).