Preparation:
- Remove the slimy mucilage from the mushrooms and clean them well.
- In a large frying pan, heat the oil and sauté the onion until golden brown.
- Add the white slugs, chopped to sauté until soft.
- Add the rice and stir to infuse the flavors.
- Pour the white wine and let the alcohol evaporate.
- Add the hot broth little by little, stirring until the rice is creamy and al dente.
- Remove from the heat, stir in the butter and Parmesan cheese, and season to taste with salt and pepper.
