Pour dry mushrooms with part of the hot broth. Leave on for 20 Minutes, then drain the broth into a container. Cut the mushrooms.
Heat oil in a pan. Add chopped onions with garlic and fry for a couple of minutes until they become soft. Pour rice, mushrooms in a pan and cook for about 5 Minutes. Add the broth in parts, salt, let the rice soak in the broth, then add the next portion of the broth. Repeat until rice is cooked (about 6 times). If necessary, add water.
Italian herbs mixed with parmesan. Add to rice and simmer another 5 Minutes.
Heat the pan and grease with oil (you can use a brush or a cotton pad). Cut all vegetables, salt and put in a pan, except for tomato. Stew under a closed lid for 15 Minutes, add tomato, basil and simmer another 7 Minutes all together. Add oil to the stew.
Ingredients
Directions
Pour dry mushrooms with part of the hot broth. Leave on for 20 Minutes, then drain the broth into a container. Cut the mushrooms.
Heat oil in a pan. Add chopped onions with garlic and fry for a couple of minutes until they become soft. Pour rice, mushrooms in a pan and cook for about 5 Minutes. Add the broth in parts, salt, let the rice soak in the broth, then add the next portion of the broth. Repeat until rice is cooked (about 6 times). If necessary, add water.
Italian herbs mixed with parmesan. Add to rice and simmer another 5 Minutes.
Heat the pan and grease with oil (you can use a brush or a cotton pad). Cut all vegetables, salt and put in a pan, except for tomato. Stew under a closed lid for 15 Minutes, add tomato, basil and simmer another 7 Minutes all together. Add oil to the stew.