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- Blanch the mushrooms in 1/2 liter of salted water for 5 minutes. Drain them and keep their blanching liquid.
- In a large saucepan, sauté onion, garlic and finely chopped parsley in 2 tablespoons of fresh cream.
- Add the rice, mushrooms, the rest of the cream, mascarpone and broth. Add the mushroom blanching liquid, ladle by ladle, letting it absorb between each addition and stirring constantly.