Risotto with porcini mushrooms

Ingredients for 2 people:


olive oil	20 g
onion	1/2
Carnali rice	150-170
dry white wine	1 glass
READY-TO-USE PORCINI MUSHROOMS	1 packet
vegetable stock	1 litre
butter	15 g
Parmesan cheese	5 g
salt	to taste
pepper	to taste
chopped parsley	to taste

Sauté the finely chopped onion in olive oil.
Add the rice and toast well.
Add the white wine and porcini mushrooms.
Cook the rice (about 14 minutes), adding the vegetable stock a little at a time.
Stir in the butter and Parmesan cheese off the heat, making the risotto creamy.
Season with salt, pepper and parsley and serve.