Technical Stages :

• Brown the thinly minced onion in 2 tablespoons of oilve oil.
• Add the carrot, celery and the diced tomato.
• Add the rice, mix thoroughly to nacrer the rice.
• Add the white wine and cook covered until it is completely absorbed by the rice.
• Add the cepes cut in pieces and 5 cl water.
• Leave the rice to absorb the liquid once again.
• At last, add 1/2 litre hot water and continue to cook. Season.
• Soon as the rice grains are slightly firm in their center and are surrounded with a soft cream, add the parmesan and 1 tablespoon of olive oil. Adjust the seasoning.
• Serve hot.