No-Cook Cranberry Salad
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Cook the Book: Saffron Risotto with Mushrooms
Ingredients
- 7¾ cups chicken stock
- 2 pinches saffron strands
- ¼ cup olive oil
- 2 teaspoons finely chopped onion
- ¼ 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
Instructions
Cook the Book: Saffron Risotto with Mushrooms serves 6 original recipe by Serious Eats.
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