Risotto with Mushrooms and Saffron

The combination of saffron and mushrooms is very delicious! Try it with this first course!

INGREDIENTS (for 2 people)
160 g of Rice
1/2 Vegetable stock-cube
1/4 of Onion
3-4 Tablesppons of Extra virgin olive oil
25 g of Dried mushrooms
15 g of Saffron
5 g of Butter
3-4 Leafs of sage
Parmesan

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

WINE: Montepulciano d'Abruzzo Cerasuolo (Red wine)

PREPARATION
Prepare broth with water and 1/2 stock-cube vegetable in a pot. Put the dried mushrooms in a bowl with some water for 10 minutes.

Take the skin of 1/4 onion off and chop it. Heat the extra virgin olive oil in a pan, put in it onion and the butter and wait until they get brown. Add rice and make it roast.

Then chop the mushrooms

and add them to the rice and cook for 2-3 minutes.

Start to add 1 ladle of hot broth stirring until it is absorbed, continue in this way, adding ladles of hot broth, for about 15-18 minutes.

5 minutes before the cooking end add saffron and mix. At the end of the cooking the rice must be slightly firm to the teeth. Serve hot together with some Parmesan and some leafs of sage, if desired. This is the result:

BUON APPETITO!