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take 1 onion, 2 cloves of garlic, a carrot, a stem of celery and are minced well; put in casserole and are added 50 gs of ground bacon or lard (or oil of olive) and prepare the base; add 400 gs of fresh mushrooms (or 40 gs of buckets) to slices and little salt; slowly cook for 10; add well now 400-500 gs of rice and mixing continually adding broth of meat (or vegetable) and a glass of dry white wine actually to reach cooking; serve with a shower of parsley above. Varying: slightly fry to low flame a chapel of club of drum in wide frying pan and with little oil; hold to the warm one to 70°C a dish; hardly the risotto is ready, stretch the chapel, also it hardly crush, in the warm dish and cover well her with a portion of the risotto to the porky ones. The taste of the Macrolepiota he marries well the risotto to the porky ones. |
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