Cook the rice in hot water. Sauté the mushrooms in the butter and salt to taste, then pour the white wine and let it evaporate slightly. In a bowl, mix the ricotta cheese, the purée and the preserved pineapple and add to the mushrooms removed from the heat.
Rice Tart with Pineapple and Mushrooms
Rating: 3.28 / 5.00 (18 Votes)
Total time: 30 min
Servings: 4.0 (servings)