Preparation

soak the dried musks for 30 minutes in 5 dl of hot water.
cut the mushrooms and chop the garlic.
heat a pan with half the margarine to heat, sauté the fresh and dried mushrooms, garlic and parsley.
as soon as the mushroom juice has evaporated, add the rice and stir for 1 minute.
add white wine and boil until almost dry.
add a ladle of broth and stir the rice until the liquid has almost absorbed and becomes creamy.
continue adding the broth and a little water where you demolished the mushrooms.
when all the liquid and rice is tender and with a creamy sauce, add the grated cheese and a good portion of margarine.
rectify the seasoning and serve as an accompaniment to meats et.

Ingredients

  • 175 grs. of carolino rice
  • 2 garlic cloves
  • 2 tablespoons chopped parsley
  • 2 tablespoons of margarine
  • 2 dl of dry white wine
  • 230 grs. of fresh mushrooms
  • 30 grs. of dry musk
  • 3 tablespoons olive oil
  • 3 dl of chicken stock
  • salt q.s.
  • pepper q.s.
  • 30 grs. of grated parmesan cheese