Risotto with mushrooms and saffron

Clean and wash the mushrooms and place them in a pan with oil and garlic. Cook until tender (about 10 minutes), then add salt and parsley.

Prepare 2 litres of vegetable broth (I used stock cubes).

In a large pan, melt some butter and sauté the chopped onion.

Brown the rice in the butter for a few minutes and then add the broth every now and then until cooked.

At the end of cooking, add 2 sachets of saffron and the mushrooms.