1 Sauté mushrooms in 2 tablespoons butter for 5 minutes with a few drops of lemon juice, salt and pepper. Reserve.
2 Heat 1 tablespoon butter and olive oil in a saucepan over medium heat. Add the onion and sauté 5 minutes until translucent but not brown. Add the rice and stir until the grains are transparent. Add the wine, reduce heat and add 1 cup hot chicken stock with saffron. Stir until the liquid is absorbed, then add 2nd cup of stock, repeat process and add the 3rd cup of stock. The rice should be creamy but firm; about 20 minutes.
3 After the last cap of stock has been absorbed, add half of the grated parmesan cheese and the black pepper. Add 2 tablespoons butter, stir well and serve immediately with the reserved mushrooms and sprinkled with cheese and saffron.
Advice of Wine to combine
Suggest from Sommelier
This risotto is marked by the earthy, meaty flavors of the mushrooms. We're looking for aromatic and flavor similarities, and we find them in a year-old Pinot Noir , which evokes the flavor of damp earth, red stone fruit, and a quite velvety texture.