25 g of dried mushrooms La Frubense (previously hydrated in water during 30 minutes)
25 g of dried courgette La Frubense (previously hydrated in water during 30 minutes)
175 g of Carnaroli rice
50 g of dry white wine
450 g of boiling water
1 vegetable broth tablet
1/2 spoon of salt
10 g of butter
20 g of grated Parmesan cheese
Yield: 2/3 servings
How to make it:
Add the parsley to the pitcher and cut it up during 3 seconds at speed no. 7. Keep it in a side. .
Add the onion to the pitcher and chop it during 3 seconds at speed no. 5.
Add the olive oil, mushroom, courgette and stir-fry during 3 minutes at 120º degrees, reverse speed no. 1.
Add the rice and wine and select the Varoma temperature during 3 minutes at reverse speed no. 1 without placing the cup on the top to let the alcohol evaporate.
Pour the water, add the vegetable broth tablet and the salt. Do not place the cup on the top, select the 100ºC temperature during 14 minutes at reverse speed no. 1. Pour the content in a platter, add the butter and half of the Parmesan cheese amount and mix. Sprinkle the remaining Parmesan cheese and add some parsley.