Saffron Mushroom Rice

Finely dice the onion and measure out all remaining ingredients before beginning. Grate the Parmesan cheese and set aside.

Melt butter or margarine in a large saucepan or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent.

Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their moisture and begin to brown.

Stir in the uncooked rice and toast it lightly with the mushroom and onion mixture for about 2 minutes, stirring frequently to coat each grain in the butter.

Pour in the beef broth and add a pinch of saffron threads, stirring to combine and distribute the saffron evenly throughout the liquid.

Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer until the rice is fully cooked and has absorbed most of the broth.

Remove the pan from heat and season generously with black pepper, adjusting salt to taste if needed.

Ladle the saffron mushroom rice into bowls and finish each serving with a generous sprinkle of grated Parmesan cheese before serving hot.