Ingredients
- 250 g of rice
- 1 liter of chicken broth
- 1 onion
- 200 cc of white wine
- 60 g of parmesan cheese
- Ground nutmeg
- Black pepper
- Olive oil
- Salt
- 30 g of mushrooms
Preparation
Leave the mushrooms to soak for 1 hour in warm water. Once hydrated, cut them into small portions.
In a pan, put the oil to heat and sauté the onion, previously cut, with the mushrooms. Once poached, add the rice and stir until it takes a crystalline color, low the heat and add the white wine and let it evaporate, cooking it with the broth for 15-20 minutes.
Finally, add a nut of butter (to taste), add the grated parmesan cheese, the ground nutmeg, the salt and the pepper.
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Total Time40 minutes
