Ingredients

• 200g of rice.
• 250g of mushrooms.
• 1 drizzle of olive oil.
• 20cl of dry white wine.
• 1 vegetable broth.
• 1 tablespoon of parmesan cheese.
• 1 clove of garlic.
• 2 sprigs of parsley.
• 10g of butter.
• 1 onion.
• 1 shallot.
• Salt and pepper.

Preparation

• Wash and cut the mushrooms into pieces. Chop the garlic, shallot and parsley.
• In a saucepan, brown half the onion with butter and oil. Add half of the mushrooms and cook them.
• Add the vegetable broth.
• Let the broth simmer.
• In another saucepan, heat a little butter and oil.
• Add the rice and stir.
• Pour a ladle of broth over the rice and cook until the broth is absorbed.
• Keep adding the broth until the rice is cooked.
• In a pan, cook other half of mushroom with garlic and shallot.
• Toss the rice with the mushrooms and serve.
• Add parsley and parmesan cheese over the rice.

Enjoy!