• 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. Add the previously fried porcini mushrooms (hot).

After cooking, remove it from the heat and continue adding the butter and the Presolana cheese cut into small cubes.

Wait for 2/3 minutes, sprinkle with chopped parsley and serve.