Saffron rice with mushrooms

ingrediencie

150 g risotto rice 400 ml meat stock 1 pinch saffron 20 g Parmesan 2 tbsp garlic oil 60 g cheddar 4 tbsp butter 1 pk onion 150 g fresh mushrooms 1 pinch salt 1 pinch ground black pepper 1 handful parsley

step

1. In a saucepan, fry the finely chopped onion in half the hot butter. Add the washed rice, saffron, pour in half the stock and cook over a medium heat, stirring occasionally. 2. Fry the finely chopped mushrooms in the remaining butter. Add them to the rice, pour in the remaining stock and simmer, stirring constantly. 3. Finally, add the grated cheese to the rice, season with salt, pepper, garlic oil and chopped parsley.