- 1 handful of dried morels
- 1 knob of butter
- half a glass of white wine
- 1 tablespoon chopped onion
- 180 g Carnaroli rice
- 3-4 tablespoons milk
- vegetable broth
- chopped parsley to taste
- parmesan to taste
- salt black pepper
Soak the mushrooms in warm water for about two hours. Remove water from the mushrooms and add to broth.
Sauté the onion in the butter. Add the rice and toast for a minute over high heat. Add the white wine. When the rice absorbs the white wine, add the chopped mushrooms and a ladle broth at a time, stirring and adding broth when necessary.
When the rice is cooked, remove from heat. Add the chopped parsley, milk and grated Parmesan, stir.
Season with salt, some freshly ground black pepper and Serve.
Calories: 349kcal | Carbohydrates: 73g | Protein: 7g | Fat: 1g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Calcium: 51mg | Iron: 1.5mg