Risotto with saffron and porcini mushrooms

 Ingredients for 4 people

 

• 300 gr of rice

• 1 little onion

• 1/2 glass of dry white wine

• 200 gr of porcini mushrooms

• 10 saffron stigmas

• 4 spoons of grated Parmesan cheese

• 50 gr of butter

• salt

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Bring to boil the soup, in a pan fry the rice with the half of the butter. Add the wine and leave to evaporate completely. Add the boiled soup mixing slightly. When half cooked add the salt and the saffron stired in a little hot soup. In the meantime, brown the onion in a sauce pan with the rest of the butter, add mushrooms and finish to cook. When the rice is cooked, add the mushrooms and the Parmesan cheese. Before serving leave to rest for a few minutes.