Finely chop the shallot and sauté it in a pan with a little oil. Then add the thyme and mushrooms and cook for a few minutes.
Transfer everything to a blender, blend, and set aside.
In a saucepan, toast the rice dry. After about two minutes, moisten it with a little broth or water and cook for about 12 minutes, adding more broth or water as it dries out.
Halfway through cooking, add the porcini mushroom cream.
When the rice is cooked, turn off the heat and stir in butter and Parmesan.
Italia
| Energy (kcal) | 56.92 |
| Carbohydrates (g) | 10.63 |
| of which Sugars (g) | 1.15 |
| Fat (g) | 0.37 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 2.75 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.02 |
