"Risotto" with Tartuffon


  • 500f rice
  • 80 g butter
  • 200 g of cultivated mushrooms or porcini
  • 100 ml cream
  • 80 g Tartuffon
  • a pan of warm broth
  • 50 g of grated Parmesan
  • a piece of onion

Preparation Instructions

Gently brown the onion in a pan with the butter, add the mushrooms and the rice.
Add the warm broth gradually, till the cooking of the rice will be completed.
Take the pan out of the fire and add the cream, the Tartuffon and Parmesan.
Mix evenly and serve immediately.

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