Risotto aux Champignons

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“This is an authentic french recipe, translated from one of my cookbooks. This was the 1st risotto I ever made, and I found it was easy. I make it often for my husband the mushroom lover.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté the onion in half of the butter until it is translucent.
  2. Add the mushrooms and cook 2-3 minutes.
  3. Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.
  4. Add a ladle of bouillon and cook until it is absorbed.
  5. Add the safron.
  6. Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed.
  7. Add the remaining butter and parmesan, stir.
  8. Serve topped with chopped parsley.

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