Mushroom Risotto

• 3 cups chicken stock
• 1 pinch saffron
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 lb mushroom, sliced
• 1 cup arborio rice
• salt and pepper
• 4 tablespoons chopped fresh parsley
• freshly grated parmesan cheese

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

chicken stock, saffron, butter, olive oil, mushroom, arborio rice, salt, parsley, parmesan cheese

Taken from www.food.com/recipe/mushroom-risotto-121513 (may not work)