Dice the mushrooms, onion and place them in a pan with butter. Cook gently until golden, add Acquerello Rice, stir so that it absorbs the juices. Add the wine and let it evaporate for two minutes. Season with salt and pepper add the vegetable broth a little at a time and cook the rice for about 16 minutes. Cook the mushrooms in a separate pan with a little oil and a clove of garlic. A few minutes before the rice is cooked, add the mushrooms to the rice and cook gently.Stir in butter and grated Parmesan cheese, add salt to taste and serve.
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