Cook The Book: Saffron Risotto With Mushrooms 

• 73/4 cups chicken stock
• 2 pinches saffron strands
• 1/4 cup olive oil
• 2 teaspoons finely chopped onion
• 1/4 cup white wine
• 3 cups risotto rice
• 6 medium white mushrooms
• 1 tablespoons butter
• 1 1/3 cups finely grated Parmesan cheese
• 2 teaspoons lemon juice

1. Pour the stock into a saucepan. Cover with a lid and bring to a simmer.
2. Wrap the saffron threads in aluminum foil. Toast in a frying pan for 1 minute over a medium heat, being careful not to let it burn. Cool.
3. Heat the oil in a large pan over medium heat. Add the onion and fry for about 5 minutes, until softened but not browned.
4. Pour in the white wine and scrape up any sediment from the bottom of the pan. When most of the white wine has boiled away, add the rice and stir for 3 minutes.
5. Add a ladle of hot stock. Stir the rice frequently for 2-3 minutes to prevent it from sticking. Pour in the remaining stock. Chop the toasted saffron and sprinkle into the pan. Cook the rice for another 16 minutes, stirring frequently.
6. Meanwhile, quickly wipe clean the mushrooms with a paper towel, then finely slice using a mandolin or a sharp knife.
7. When the rice has absorbed most of the liquid and is just firm to the bite, add the butter. Add the Parmesan cheese. Stir well until the rice becomes creamy. Season with salt, pepper, and lemon juice.
8. Spoon the risotto onto serving plates. Scatter the mushroom slices over the risotto. The heat from the rice will lightly "cook" the mushrooms.

chicken stock, saffron strands, ubc, onion, ubc, risotto rice, white mushrooms, butter, parmesan cheese, lemon juice

Taken from www.seriouseats.com/recipes/2011/10/saffron-risotto-with-mushrooms-recipe.html (may not work)