3 mushroom risotto
Instructions
02506 MUSHROOM RISOTTO SERVES 4 PEOPLE 400 g of rice, 1 pack of porcini mushrooms, 1 onion, 1 l of broth, 7 tablespoons olive oil, saffron, salt and pepper clean the mushrooms and cut them into strips.
Saute chopped onion in oil.
before browned add rice and roasted mushrooms for a few minutes then pour the broth.
Cook over high heat for 15 minutes, then add the Saffron diluted in a little broth and cook for 5 minutes over low heat.
Add salt and pepper to taste.
Remove the pot from heat and let stand for a few minutes in covered container.
