Simple and delicious!
|Cooking time 30 minutes||Number of servings 4|
Put the broth on the fire. wash the mushrooms, remove the stalk.
finely chop the onion.
finely chop the rosemary.
In a hot pan with oil add the onion.
stir and leave on heat for 2 minutes.
add the mushrooms and rosemary, mix well.
saute 2 minutes.
add 1 ladle of bulen and stir.
leave on the heat for 5 minutes.
Add the rice, mix well, hold for a minute on high heat and add the wine.
when the smell of the wine has evaporated, add a ladle of broth.
whisking constantly and gradually adding the broth, bring to readiness " al dente ".
2 minutes before ready, add grated Parmesan, salt, pepper.