• 350gr of rice
  • 30 gr of dried porcini mushrooms (to soften in hot water)
  • 1 clove of garlic
  • 20gr of onion
  • ½ a glass of white wine
  • beef broth or bouillon cube
  • 1 or 2 sachets of saffron
  • parsley
  • parmesan and butter


Clean and cut the procini mushrooms; cook them for 10/15 mins in a casserole where you have already browned the garlic and the onions with oil or butter, simmer with white wine and add some salt (or ½ a bouillon cube) and some chopped parsley. In the meanwhile in a pan cook a chopped white onion with a little oil and the add the rice and make it toast for a few minutes while you simmer it with white wine, when the rice is about to be fully cooked add the saffron (choose if to add 1 or 2 sachets of saffron) and the cooked mushrooms. Stir everything together adding butter and parmesan.

by Giacomini.