250 g mixed wild mushrooms 2 garlic cloves 1 onion 200 g rice (Arborio or Carnaroli) 80 g Parmesan cheese 1 tbsp oil 40 ml white wine 500 ml CREMIO for cooking
Parsley
Salt and black pepper ½ cube mushroom/beef broth
Finely chop the garlic, onion, and parsley. Grate the Parmesan cheese. Dissolve the broth cube in 600 ml of warm water.
In a heated pan with oil, sauté the onion until golden, then add the mushrooms and cook, stirring constantly, for about 4-5 minutes. More oil can be added if needed.
Add the finely chopped garlic and rice, stirring for 1-2 minutes. Pour in the wine and the dissolved broth. Let it simmer in the pan for about 20-25 minutes without stirring.
Once the rice absorbs the sauce, gently stir and season to taste. Add the CREMIO for cooking and mix for 1-2 minutes. Finally, add the Parmesan cheese and serve. Sprinkle with parsley.
Български
English