Yields: 1

Preparation time: 20


  • 80g rice (Carnaroli or Arborio)
  • 7g butter (or margarine/olive oil if you want the 🌿vegan🌿 variant)
  • grated parmesan
  • 50ml of wine (variety depends on the flavor you pick, for mushrooms we’ll go with white Sauvignon or Chardonnay)
  • 0.5 shallots or white onion
  • vegetable stock dice (I’ll upload a recipe to make them yourself) or vegetable stock
  • extra-virgin olive oil
  • Flavor: see description below, for this we will go with 50g of mushrooms


  • Put on a kettle with some boiling water. If you are using stock put it in a pot to warm up instead.
  • Finely dice the onion/shallots
  • Put shallots in a pan with tall sides or a pot (I prefer to use non-stick ones).
  • Stir-fry the onions on medium heat with some olive oil until transparent (don’t brown them)
  • Add the rice (no water yet) and toast it for a while until you hear some faint popping (~2 minutes)
  • Add the wine, which should evaporate more or less instantly
  • Wait for the wine to be evaporated/absorbed
  • Add a bit of boiling water/stock, just enough to cover the rice
  • Add the stock dice (if you are not using actual stock)
  • Add the flavor (in this case mushrooms)
  • Set a timer for 15 minutes
  • Keep stirring for the entire duration (at least once every minute). Every time water is absorbed and it doesn’t cover the rice anymore add some boiling water/stock.
  • When the timer expires stop adding water and add the butter/margarine
  • Set the hob to high heat, and stir vigorously for three more minutes
  • After three minutes add the parmesan, stir and serve

Doses are per person, I suggest making it for at least two people.


Flavors can be composed, like sausage and mushrooms or sausage and saffron, let your fantasy guide you.

  • Saffron (use red wine with tannins like salice, primitivo or any non-sweet red wine)
  • Sausage (in this case add the sausage 5 minutes before the end)
  • Squid ink
  • Pumpkin
  • Zucchini and shrimps
  • Cheeses
  • Radicchio

Category: First course

Origin: Italian