Mushroom and Onion Rice
- Dissolve the stock cubes in the boiling water and then add the wine.
- In a large saucepan sauté the onions and the mushrooms in the butter for a minute, add the rice and cook for a few minutes. Slowly add the hot stock,stirring as you go, over a period of about 20 minutes and season with black pepper.
- Serve sprinkled with the parsley and the grana padano.