250 g short-grain rice
250 g mushrooms
50 ml white wine
30 g parsley
0.5 l water
2 garlic cloves
Mushroom stock cube
Olive oil
Knob of butter

Prepare the stock by dissolving stock cube in water and bringing to a boil. In a skillet, melt the butter, add sliced mushrooms and fry. In a larger pan, fry finely chopped garlic and parsley in olive oil. Add rice and stir. After a moment, add white wine and fried mushrooms, stir. Then, stirring occasionally, add a scoop of stock once in a while. Continue until the stock has run out and the rice is soft. When ready, serve with grated hard cheese, herbs and small boiled woolly milkcap mushrooms.