Preparation time: 10 minutes
Total cooking time: 20 minutes
Serves 2
Ingredients for 2 people:
2 measures of Arborio rice (transparent cup)
20 g onion
30 g butter
15 g dried boletus mushrooms or 75 g frozen boletus mushrooms
2 measures of chicken stock (blue cup)
Salt, black pepper
75 g grated Parmesan cheese
Optional:
Orange peel and cinnamon stick
Preparation:
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear.
Place the finely chopped onion, butter, boletus mushrooms (if dried, rinse them before use), rice and stock in the rice cooker pan. Season with salt and pepper.
Optionally, add a little finely grated orange peel and a piece of cinnamon stick.
Close the lid and press Cook.
Once cooked, add the cheese, stir and, if it is too dry, add a little more stock to make it a little creamier.
