- 400 gr. of rice.
- 300 gr. of ceps or 50 gr. dried porcini mushrooms.
- ½ large onion.
- 1.5 l. of chicken broth.
- Olive oil.
- 2 butter spoons.
- Grated Parmesan cheese.
- Salt, pepper and nutmeg.
Elaboration
- First, the porcini mushrooms or mushrooms are lightly fried in a frying pan. When they begin to brown, add the chopped onion. Once everything is well fried, it is time to add the rice and mix it well for a minute. Next, a ladle of broth is added without stopping to stir. When the rice begins to absorb the broth, add another ladle, and so on until the broth is finished. When the broth is almost gone, add the butter and grated Parmesan, a pinch of salt, pepper, and nutmeg. It is convenient to keep stirring all the ingredients constantly and serve immediately.