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. ---------------------------------------------------------------------------
Nutrition
Ingredients
