Рис

200 гр

Гриби

100 гр

Бульйон

800 мл

In a pot, melt butter over medium heat. Add sliced mushrooms and cook until golden brown.

Вершкове масло

30 гр

Add the rice and stir until it becomes translucent. Gradually add warm broth, stirring constantly until absorbed, and repeat until rice is al dente.

Пармезан

30 гр

Remove from heat, stir in grated Parmesan, and season with salt and pepper to taste before serving.

Finish with a sprinkle of fresh parsley and grated Parmesan. This dish is best served warm but can be stored in the fridge for up to 2 days in an airtight container.