Ingredients:
Olive oil – 60 g
Onions – 50 g (1 small bulb)
Fresh or tinned mushrooms
Rice – 80 g
A broth – 150 g
Salt, ground pepper
Grated firm cheese – 100 g
Preparation:
On oil slightly to fry small cut onions, to add largely cut mushrooms, to extinguish approximately 5 minutes.
To add the touched, washed out rice, a few to fry, salt and pepper and fill in with a broth. To prevent and extinguish to readiness, it is possible to put in an oven (a preparation time of 20 minutes).
Ready is hot risotto at giving on a table to strew grated cheese.
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