How to make
Wash the rice well under running water and strain it.
Heat 3 1/3 tbsp (50 ml) of oil and lightly sauté the chopped onion, garlic, sliced mushrooms and carrots. Once softened, add the rice and stir for 2 minutes. Add the wine, stir gently and let it evaporate.
Then start pouring in the hot broth ladle by ladle. Stir gently the whole time. Once the rice is boiled, add spices to taste, the chopped olives and mix with the processed cheese.
Serve the risotto with processed cheese with a little grated parmesan if desired.
