Method
Ingredients
- 250 g short-grain rice
- 200 g mushrooms
- 1 Prise saffron, or 1 tsp turmeric
- 600 ml vegetable stock
- 1 EL olive oil
- 1 Prise salt
Method
- Fry the sliced mushrooms in the oil.
- Toast the rice and saffron, then add stock and salt.
- Simmer for 20 minutes without stirring.
- Leave it for 5 minutes.
