
-
Pour
4 persons
- 500g of Arborio rice (Italian round rice for risotto)
- Extra dry ceps (quantity according to the taste)
- ½ onion
- Parsley
- 50g of butter
- 25cl of single cream
- 1 glass of white wine
- 1 poultry stock cube
- Parmesan (in powder or in shavings)