It is time to rediscover flavors of autumn, with a classic tradition.

Ingredients:

Porcini mushrooms 400 g
Carnaroli rice 320 gr
Butter 60g
2 tablespoons olive oil
1 small golden onion
1 clove garlic
Salt
Vegetable broth 1 L
Freshly ground pepper to taste
2 tablespoons chopped parsley
Grated Parmesan cheese 50 gr

Preparation:

Clean the mushrooms, sliced ​​both chapels that stems.
In a large saucepan rather put to melt half the butter, then add the onion peeled and finely chopped and let them dry without browning; also joined the rice and toast for two minutes, then add a ladle of broth and cook over moderate heat, stirring and adding a little broth as needed.

In another pan of steel or non-stick material, place the oil and a clove of garlic that you will cook a few moments; then add the mushrooms previously cleaned and cut into slices.

Cook the mushrooms in high heat, add half cooked salt and freshly ground pepper in the last reel; add, if necessary, a little vegetable broth to finish cooking (must last a maximum of 10-12 minutes total), then turn off the heat and, if you like, add 2 tablespoons of parsley. Five minutes before the rice terms his cooking add the mushrooms previously prepared.

Once cooked, remove from the heat, add the Parmesan cheese and the remaining butter, stir in well and let stand a few seconds.

Enjoy your meal!