Components
Arroz carnaroli, 400 g.
Onion, 1
Contemporary mushrooms (mushrooms, oyster mushrooms, portobellos, and so forth.) 300 g.
Dried pine mushrooms, 100 g.
Grated reggianito cheese, 150 g.
Milk cream, 200 g.
White wine, ½ glass
Vegetable broth, roughly 1 liter
Butter, 50 g
Olive oil, essential quantity
Laurel, 1 leaf
Salt and pepper to style
Preparation
– Chop the onion very finely.
– Soak the dried mushrooms in water.
– Lower the recent mushrooms into slices and sauté them in butter with olive oil.
– Sauté the chopped onion in oil till clear.
– Add the rice and cook dinner, stirring till the rice is clear.
– Add the wine and cook dinner for a couple of minutes till the alcohol evaporates.
– Add the recent mushrooms and bay leaf to the rice.
– Drain the dried mushrooms and reduce them.
– Add the dried mushrooms to the rice.
– Add the broth because the rice cooks, stirring sometimes.
– When the rice is sort of prepared (about quarter-hour of cooking), add the heavy cream, warmth whereas mixing, season with salt and pepper to style, cowl the pot and take away from the warmth.
– Let it relaxation for five minutes.
– Serve the rice coated with grated cheese
