Ingredients
500gr alborio rice
200gr crimini mushrooms
200gr cheese cream
1/2 onion in brunoise
Chicken stock
butter
salt and pepper
Preparation
IN A POT MELT SOME BUTTER AS NEEDED AND ADD THE ONION TO SWEAT, WHEN IS READY ADD THE RICE AND STIR FOR 5 MINUTES, ADD THE STOCK AND SEASON. IN A PAN START TO COOK THE MUSHROOMS WITH A LITTLE BUTTER WHEN THEY ARE ALMOST DONE SEASON AND PUT THEM ON TOP OF THE RISOTTO THAT SHOULD BE ALMOST DONE , ADD THE CREAM CHEESE AND LET IT UNTIL READY AND THE CHEESE IS MELTED. MIX A LITTLE BEAT AND ENJOY.
