Гриби

100 гр

Рис

150 гр

Бульйон

600 мл

Цибуля

50 гр

In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Then, add the sliced mushrooms and cook until soft.

Вершкове масло

20 гр

Пармезан

30 гр

Stir in the rice and toast for 1-2 minutes, then slowly add the warmed broth one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente.

Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan. Store any leftovers in an airtight container in the fridge for up to 2 days.