Instructions: Cook 300 gr. of thinly chopped mushrooms together with 80 gr. of butter, till the water from the mushrooms evaporates (7-8 minutes). Cut 1 onion in thin slices and cook it with 50 gr. of butter at low heat, without browning it, in a heat-resistant casserole. After 5-6 minutes add the saffron and mix it. Then add the rice, mix again for 2 minutes, add the wine, and pour the broth over the rice. As soon as it comes to the boil, put the casserole into the pre-heated oven (180 -200 C) for exactly 15 minutes. The rice will absorb the broth. Then remove the rice from the oven and add the mushrooms, mixing them well. A little more butter may also be added at this time. For a special presentation, the dish may be decorated with small grilled wurstels on spits.

5 portions

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