300 g Rice Carnaroli 1 shallot 200 g of freshly sliced porcini mushrooms 50 g butter 150 g Presolana cheese 50 g chopped parsley meat broth q.b. 1 cl white wine 4 tablespoons of E.V.O. oil Chop the shallot and let it brown with E.V.O. oil. in a saucepan, add the rice and toast stirring, blend with white wine leaving it to evaporate. Add the hot soup and cook over low heat for about 10 minutes....