A delicious mushroom dish for any occasion!
Rinse the mushrooms thoroughly and soak in water for 2 to 3 hours. Chop onions and fry in hot oil. Add long grain rice and cook until translucent.
Extinguish with white wine and pour a little 200 ml of clear soup. Bring to a boil. Chop the mushrooms and add to the rice.
Add the soaking water as well.
Cook the risotto on low heat for about half an hour.
Stir repeatedly and add clear soup. The long grain rice must absorb the liquid.
Serve the risotto on plates with grated Parmesan cheese.
Notes:
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