Risotto Milanese - cooking recipe

Ingredients

4 Tbsp. butter
1 c. long grain rice
1 medium onion, finely chopped
1 Tbsp. butter
3 Tbsp. dry white wine
1/2 c. mushrooms, sliced
1/2 c. Parmesan cheese
3 1/2 c. chicken stock
1/2 tsp. saffron

Preparation

Melt butter in heavy saucepan.
When hot, stir in rice. Continue stirring until pale gold in color.
Add onion.
Cook briefly and add 1 cup chicken stock.
Cover pan and cook slowly over low heat until liquid is absorbed, then add saffron that has been dissolved in white wine.
Add 2 1/2 cups hot chicken stock and mushrooms.
Cover and continue cooking until all liquid is absorbed and rice is fluffy.
Add butter and Parmesan cheese. Stir gently and serve.