Mushroom Risotto

• 1/8 teaspoon saffron threads
• 1 yellow onion
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 9/16 cups mushrooms
• 11/16 cup peas
• 1 3/4 cups medium grain rice
• 6 3/4 tablespoons dry white wine
• 4 1/4 cups vegetable broth
• grated Parmesan cheese

1. Place the saffron threads in 1/2 cup of warm water and let them infuse the water for approximately 20 minutes.
2. Place the oil and 1 tablespoon of butter in a saucepan and saute the onion for 5 minutes. Add the mushrooms, and cook for another 5 minutes. Add the peas and saute for another 5 minutes.
3. Add the rice to the pan and toast the grains.
4. Add the wine and cook until it evaporates.
5. Add the broth and cook the rice for up to 20 minutes.
6. Add the saffron threads and stir well.
7. Add remaining butter and grated Parmesan cheese and stir well. The risotto should have a dense consistency.
8. Serve warm.

saffron threads, yellow onion, butter, extra virgin olive oil, mushrooms, peas, grain rice, white wine, vegetable broth, parmesan cheese

Taken from www.yummly.com/recipe/Mushroom-Risotto-518464 (may not work)