How to make
Heat oil in a large, deep skillet. Chop the mushrooms and put them to stew. After them, add the chopped olives. Gradually add the cream, stir, and then the tomato puree.
Pour in the wine, season with all the spices and add the rice. Fry slightly and add the broth. Simmer over low heat, stirring occasionally, until the rice becomes tender.
