|- 100 gr||- 2 stock cubes||- 1 clove of garlic|
|- 300 gr Risotto rice||- 100 gr mushrooms||- 1 dl olive oil|
|- 250 dl white wine||- dash of pepper||- 1 onion|
|- 200 dl cream||- ping of salt|
Sauté the onion, garlic and risotto rice in olive oil. Once everything is opaque, add the white wine. When the wine has been absorbed by the risotto rice, add the bouillon. Continue cooking until the risotto rice is al dente. In the meantime, lightly sauté the mushrooms. Add the mushrooms to the al dente risotto rice.
Finally, add the cream, cheese and salt and pepper to taste. The cream and cheese should make the risotto very creamy. Sprinkle some grated BELPRADO cheese over the risotto on serving.