Wild Mushroom Saffron Risotto or rather Pilaf Recipe

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Wild mushroom saffron risotto? 
Well sort of, technically it’s not a true risotto because it does not use aborio rice, however, how many people are going to be that picky about it? 
All right I get it; here is a recipe for a wild mushroom saffron pilaf, better? Can we move on now? Thanks. 
Funnily enough I read an article recently abut the “Dumbing Down” of recipes and cook books in general. There seems to be a feeling out there that some one reading a recipe may not know that one needs to remove the eggs from the shell before adding to the cake batter. Or that by grease the pan, one means vegetable oil or butter, not WD40. I once published a recipe and mentioned baby oil, though I put a huge disclaimer in the middle of the recipe I wonder how many people took me at my word.
I understand that many people may not know the words, sauté or braise or even poach let alone know the methods involved. There are certain fundamentals that I would hope everyone should be able to figure out. Sugar is not a substitute for salt and vice versa. When you heat things on the stove, or in the oven, or the microwave, or an electric kettle, or a crock pot, or an electric wok, or a hot plate, or under the broiler, or an electric griddle or any number of devices that get hot (darn, see how easy that is, I forgot toaster and toaster oven, coffee maker, waffle iron, fondue pot…) the equipment or food that you have heated will be hot! Shock and amazement! Boiling water is hot don’t stick your hand in it, the oil in the pan may not be bubbling but it is still hot don’t stick your finger in it. The coffee is hot don’t spill it on yourself! 
And don’t bother trying to sue me, I have no money. Oh wait I have a tea cup full of pennies on the dresser, you can have that if you like but I was going to donate it to PETA. 
Here is a wild mushroom saffron pilaf that is not a risotto at all. 


1 Small onion chopped
2 Tablespoons of olive oil or butter
1 Cup Dried mushrooms soaked in warm water for 10 minutes
1 Cup of long grain rice
½ Cup of white wine
1 ¾ Cups vegetable or chicken broth
Pinch of saffron
Saute the onion in olive oil until transparent but not browned, add the mushrooms and cook for two to three minutes till mushroom start to shrink, add the rice and stir until the rice is coated in the oil and is slightly glossy, add the wine and cook till it is absorbed (about 3-4 minutes) add the stock and the saffron and bring to the boil. Reduce heat to low and cook covered for about 10-15 minutes until rice is fluffy and cooked through without being mushy.

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