Ingredients for 2 people:
| olive oil | 20 g |
| onion | 1/2 |
| Carnali rice | 150-170 |
| dry white wine | 1 glass |
| READY-TO-USE PORCINI MUSHROOMS | 1 packet |
| vegetable stock | 1 litre |
| butter | 15 g |
| Parmesan cheese | 5 g |
| salt | to taste |
| pepper | to taste |
| chopped parsley | to taste |
Preparation
- Sauté the finely chopped onion in olive oil.
- Add the rice and toast well.
- Add the white wine and porcini mushrooms.
- Cook the rice (about 14 minutes), adding the vegetable stock a little at a time.
- Stir in the butter and Parmesan cheese off the heat, making the risotto creamy.
- Season with salt, pepper and parsley and serve.
