Mushroom Risotto

Directions

1. 1
   In a medium size saucepan, place the chicken broth and saffron.
2. 2
   Bring to a boil, remove from heat and set aside.
3. 3
   In another saucepan, melt the butter with the olive oil and saute the mushrooms for 5 minutes.
4. 4
   Add the rice; cook and stir until golden.
5. 5
   Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
6. 6
   After last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed.
7. 7
   Adjust the seasoning to suit your personal taste, add parsley and stir well.
8. 8
   Top with grated cheese and serve.