1 cup Arborio rice1 medium Protobello mushroom, cubed100 gr white mushrooms, cubed50 gr dry porcini (soaked in water for 30 minutes)Salt-pepper2 tbsp white wine2 tbsp Horio Sweet or Mature graviera, shredded1 lt chicken stock1 tbsp finely chopped dry onion2 tbsp Horio Creamy butterSome finely chopped parsley (optionally)
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