• 250 g. rice for risotto;
  • 1 small onion;
  • 1 clove of garlic;
  • 300 ml. of white wine;
  • vegetable broth (no additives, best bio);
  • 100 g. of fresh Shiitake mushrooms (or 10 - 15 g. dried);
  • 1 red pepper;
  • 40 g. of brazilian nut;
  • 3 stalks of green onion;
  • Salt;

Cut the onion and garlic finely. Cut the pepper into small pieces. Heat a little olive oil in a frying pan. Fry the onion until it becomes transparent. Add garlic and Jalapeno and saute for a few minutes. Add the rice and sauté for two minutes under continuous stirring. "Put" him with wine and add the dried shiitake. Sprinkle with salt and pepper. Mix well and allow the mixture to simmer on slow fire. When the liquid evaporate completely, pour a little vegetable broth, then stir in the meantime. Repeat the process until the rice is cooked and the risotto is ready. It lasts about 20-30 minutes.

Enjoy your meal!