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Ingredients
- 1 l fish stock
- 150 g rice
- 150 g mushrooms
- 60 g parmesan cheese, grated
- 1 jar Chovas scallop spread
- Onion
- Parsley
- Salt
- Ground black pepper
Ingredients
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Instructions
- Heat stock on a low heat. Clean and slice mushrooms. Chop onion into small pieces. Fry onion with a little salt. Add mushrooms, season and fry for a few minutes. Sauté with the rice, stirring so that it does not stick.
- Gradually add stock and heat well. As it evaporates, add more until all the stock has been used. Stir with a spoon. It should become smooth and creamy.
- Remove from heat and add the scallop spread and grated cheese. Stir so that everything is well mixed and serve immediately.
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