Take a large pot and melt the butter in it.
Turn down the heat and add the minced meat to the pot to fry for 5 minutes.Tip: Never turn up the heat when cooking risotto. Keep it on low-medium heat for best results. Add onion and garlic to the mixture and cook for 10 minutes.Tip: Slowly cook the garlic so they don't burn (it'll affect the flavor of the whole dish). It doesn't take long!
Add the chopped mushrooms to the ingredients and cook for a few minutes.
Add the risotto rice.
After the rice is cooking for a while, add the brewed saffron and stir well to mix all the ingredients with the saffron. The main reason for turning yellow risotto is adding saffron, and if you want to have a better yellow color, you can add more saffron but do not overdo it.Tip: It is better to add saffron at the end of cooking so that it does not lose its properties during cooking.
Add a large glass of boiling water while mixing the ingredients, and add water little by little, not all at once.
While adding water, you can add salt and pepper at this stage.
Add the chicken extract to the mixture in several steps for 20 minutes to absorb well.
Stir in the creamed cooked rice and remove from the heat.
Add the grated cheese and parsley to the pot and close the lid to melt the cheese.