Put the cubes with enough water and keep over low heat, it must be kept hot.
| 🚻 4 Diners | 🕘 45m | 🍵 Media | 🤯 |
| Ingredients to risotto to the cream with mushrooms: |
| 1 small onion 2 cloves of garlic 200 grams of piselli 1 cup of white wine 300 grams of mushrooms 1 butter nut Parmesan cheese 250 gr. of cream for cooking 2 cubes of vegetables |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with white wine |
Ingredients to risotto to the cream with mushrooms:
2. Apart we chop the onion and garlic finely, we fry in olive oil until the onion is transparent.
3. We add the Piselli and leave it 5 more minutes, add the rice and fry for 10 more minutes, add the water with the cube and we add until the rice has the pleasure, we must be careful to pass ourselves With cooking because the risoto should not be sticky.
4. Add the mushrooms (without a canned we put them directly in the pot, but if they are fresh I advise them to fry them first with garlic in olive oil) we add the wine the butter nut wine.
5. We let it boil 10 minutes and add the cream and the Parmesan, let it stand for 10 minutes and serve. The risso must be liquid and creamy.
