Clean the mushrooms very carefully, cut them in medium pieces and put
them in a saucepan with oil, slices of garlic clove, parsley, salt and
pepper. Let them cook for half of the right cooking time and, if they
are a bit dry, add half glass of white wine or some broth, then add the
rice and cook it with some other broth: at the end of the cooking add
abundant butter.
The amount for a kilo of rice is half kilo of mushrooms and two hectograms
of butter.
Text Tebaldo Lorini
Translated by Gianna Toni
|