Гриби

150 гр

Бульйон

500 мл

Цибуля

50 гр

Рис

100 гр

In a pan, melt butter and sauté chopped onions until translucent. Add sliced mushrooms and cook for another 5 minutes.

Гриби

150 гр

Вершкове масло

20 гр

Add rice and stir to coat it. Gradually add warm broth one ladle at a time, stirring frequently until the rice is al dente. Finish with butter and Parmesan.

Serve hot, garnished with Parmesan cheese and fresh parsley. It's best enjoyed fresh but can be stored in an airtight container for up to 2 days in the fridge.