2 cups (scant 1/2 cup) of rice
1 cup of dried mushrooms (type of mushroom)
1/2 tablespoon (100g) of butter
1 chopped onion
1 cup of white wine
3 cups of hot beef broth
Grated cheese to taste
2 cups (scant 1/2 cup) of rice
1 cup of dried mushrooms (type of mushroom)
1/2 tablespoon (100g) of butter
1 chopped onion
1 cup of white wine
3 cups of hot beef broth
Grated cheese to taste
Soak the mushrooms in a bowl and cover with warm water
Let it hydrate for 30 minutes
Drain the mushrooms, reserve the liquid, and set them apart
Melt half the butter and sauté the onion
Add the rice and stir-fry it well
Add the white wine and stir until it evaporates
Add the mushroom liquid and, with a wooden spoon, stir almost until it dries out
Add the hot beef broth gradually and stir occasionally with a spoon
When it starts to dry out, add more broth
The rice should be cooked al dente, or soft but still firm
At the end of cooking, add the remaining butter and grated cheese
Stir and cover the pan for 5 minutes
Serve immediately.
