Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 300 g | Organic rice |
| 6 | champignon mushrooms |
| 4 cucchiai | mascarpone cheese Sterilgarda |
| 1 tazzine | white wine |
| 1 spicchi | garlic |
| 1 | onion |
| salt | |
| pepper | |
| extra virgin olive oil | |
| parsley | |
| 6 mestoli | vegetable broth |
Preparation
- Clean the mushrooms thoroughly in cold water and cut them into thin slices.
- In a non-stick pan, brown the garlic clove in oil and then remove it.
- Pour the mushrooms into the pan and let them brown for a few minutes on low heat. Add a cup of white wine and let it evaporate. Season with a little salt and turn off.
- Prepare the pan for cooking the rice, pour in the chopped onion with a little oil and leave to brown.
- Add the rice and let it toast for a couple of minutes. Then add a ladle of hot vegetable broth and stir. Pour another ladle and let it cook over medium heat, stirring occasionally and adding more broth as needed.
- When almost cooked, add the mushrooms and season with salt and pepper.
- With the heat off, add the Sterilgarda mascarpone and mix everything together.
Boil the spinach, squeeze it and chop it finely. Pour the chopped spinach into a bowl, add the Sterilgarda mascarpone, the parmesan, the egg, the nutmeg ...
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