In a pot make to fade a half onion minced in 4 spoons of oil and 25 gs of butter; unite the pigeon cut in four parts; to put salt and pepper, makes to brown well; add 1 glass of dry white wine and do him to evaporate; add ½ liter of broth and courses to cooking the pigeon; bone and bring asunder it in the pot; add 200 gs of porky slices coolness (or 20 gs of softened dry mushrooms and minced); add 300 gs of rice and another ½ liter of broth and courses to cooking; incorporated 25 gs of butter and two spoons of parmesan cheese; mix and serve war