Mushroom risotto


  • 250 g rice
  • 1 onion
  • Thyme, rosemary
  • 75 cl broth
  • 10 cl of white wine
  • 200g of mushrooms
  • 20 g parmesan
  • 3 tablespoons cream
  • 3 tablespoons of olive oil "Oriviera Bio"


  • Peel and finely chop the onion. Melt it in a large pan with some olive oil.
  • Add the rice and leave it a few minutes. Pour the white wine and cook over medium heat until it is absorbed.
  • Add the mushrooms cut into small pieces and the herbs.
  • Continue cooking, adding the hot broth. Let the rice absorb it before adding more. Stir often.
  • When the rice is cooked, add the Parmesan and cream, mix well and serve hot.