Directions
- 1Finely chop the onion.
- 2Heat some olive oil in a pan and sauté the chopped onion until soft.
- 3Add the rice to the pan and toast it for a few minutes.
- 4Add the chopped mushrooms to the pan and sauté with the rice.
- 5Pour in some white wine and let it evaporate while stirring.
- 6Add tomato and continue to stir.
- 7Gradually add the stock while stirring continuously until the rice is cooked al dente.
- 8Stir in the Parmigiano Reggiano cheese.
- 9Finish the dish with fresh basil.
Ingredients
- 1 onion
- 1 cup stock
- 1 tomato
- 4 mushrooms
- 1 cup wine
- 100 grams Parmigiano Reggiano
- 200 grams rice
- 1 handful basil
Equipment
knifecutting boardwooden spoontwo potsportable gas stove
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