Sauté the spring onion in an earthenware pot with a little oil. When browned, add the rice and allow to cool slightly. Add the white wine and cook for three minutes, until the alcohol evaporates. Add the vegetable broth while stirring constantly.
Halfway through cooking, add the grated hard Mahón-Menorca cheese and a knob of butter. Just before the rice is cooked, add the previously sautéed mushrooms, seasoned with cayenne pepper and mix.
To serve, decorate with slices of hard Mahón-Menorca cheese.más recetas