ingredients

200 g of risotto rice
150 g HERTA bacon matches
500 g mushrooms from paris
1 onion
70 g of Parmesan cheese
2 cubes of chicken broth
2 branches of flat parsley
800 ml of water
100 ml of white wine
1 tablespoon of cream

Steps

Step 1

In a skillet, sauté the chopped onion in the oil, add the rice and stir until it becomes translucent.
Deglaze with the white wine then add the cubes of chicken broth diluted in water, pour and cook for 20 to 25 minutes, stirring regularly.

2nd step

In a second skillet, fry the Herta bacon matches and mushrooms cut in small cubes, add the chopped parsley and add the whole to the rice.

Step 3

When the rice is melted add the parmesan cheese and cream and serve immediately.