Ingredients
- 60 g of margarine
- 100 g of onions, finely chopped
- 2 cloves of garlic, crushed
- 250 g of risotto rice
- 100 ml of white wine
- 20 g of dried morilles
- 20 g of dried bolets
- 11 lt of warm vegetable stock
- 2.5 ml of ground black pepper
- 2.5 mg of saffron
- 90 ml of double cream
Instructions
- Soak the mushrooms in tepid water for 30 minutes. Strain and keep the water to make the stock to which the saffron is added.
- Soften the onions in the margarine, then add the rice and cook until translucent.
- Season with the pepper, pour in the wine and allow absorbing completely.
- Add the mushrooms and ½ the stock and allow this to absorb. Gradually add enough of the remaining stock to cook the rice.
- Finish with the cream.
Notes
Serve with a salad.