Olive oil in
Tuscan cuisine
2 cups of rice
1 onion
3 cloves of garlic
1/2 cup of parmesan cheese
250g mushrooms
4 cups of vegetable broth
3 teaspoons of extra virgin olive oil
White wine and a few drops of vinegar
1 bay leaf
A pinch of salt
Recipe:
Chop the onion and garlic finely and lightly fry in the olive oil together with the rice. Take off the heat and add the white wine, vegetable broth, cheese, bay leaf, seasoning and fungi. Cook over a low heat, stirring continuously and adding broth as necessary to ensure that the rice stays liquid until the rice tenders and the other ingredients have become creamy.
Bread soup