Бульйон

300 мл

Цибуля

30 гр

In a saucepan, melt butter over medium heat. Add finely chopped onion and sauté until translucent.

Гриби

50 гр

Вершкове масло

10 гр

Stir in Arborio rice, cooking for a minute. Gradually add heated broth, one ladle at a time, stirring regularly.

After about 15 minutes, add the chopped mushrooms and continue to cook, adding broth until rice is creamy and al dente.

Garnish with fresh parsley and some grated Parmesan cheese for added flavor. This dish is best served immediately, as the texture is creamiest when fresh. Store any leftovers in the fridge for up to 2 days.