Champignon Risotto

Finely chop the onion and fry in a saucepan on the butter until the onion smells fried, add the finely chopped champignons, fry them until they release the water. Then add the rice to the skillet and fry it with the onions and mushrooms for two minutes, stirring constantly.

Pour rice and onion with chicken broth and wine. Boil without a lid, stirring constantly. When the broth and wine are half evaporated, add a tiny pinch of saffron and salt. Stir, boil until rice is cooked. If the liquid boils out too early, add water, wine or broth.