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Ingredients
- 1 l. of fish stock
- 150 g. of rice
- 150 g. of mushrooms
- 60 g. of grated parmesan cheese
- 1 jar of Chovas scallop cream
- Onion
- Parsley
- olive oil
- Salt
- Ground black pepper
Ingredients
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Instructions
- Heat the stock on a low heat. Clean and slice the mushrooms. Chop the onion into small pieces. Fry the onion with a little salt. Add the mushrooms, season and fry for a few minutes. Sauté with the rice, stirring so that it does not stick.
- Gradually add the 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 the heat and add the scallop cream and grated cheese. Stir so that everything is well mixed and serve immediately.
Recipe Notes
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