Ingredients:
- 5 tablespoons of butter
- 2 tablespoons of olive oil
- 1 tablespoon minced garlic
- 150 grams of shimeji mushrooms
- 150 grams of shitake mushrooms
- 1 cup arborio rice
- 1 cup dry white wine
- 2 vegetable broth cubes
- 50 grams of grated parmesan
Preparation mode:
In a pan, add two liters of water and the vegetable broth, bring to a boil and set aside. In another pan, add three tablespoons of butter and one tablespoon of finely chopped garlic. Fry, add the rice and stir until the rice becomes translucent. After that, add the wine and continue stirring without stopping, when it evaporates, add the vegetable broth and continue mixing until cooked.
In another pan, add two tablespoons of olive oil, let it heat up well and sauté the mushrooms until they are soft. Then add the mushrooms to the already cooked rice, two tablespoons of butter and 50 grams of grated Parmesan and stir well. Serve immediately.