Risotto with mushrooms, pine nuts and grated tofu

Fry garlic and parsley in a pot with olive oil. Add about 1 liter of water, salt and a parsley leaf and bring to boil (it can also be made with vegetable broth).

While the broth is boiling, in a frying pan fry the chopped onion, mushrooms and pine nuts. Add 3/4 glass of white wine and let the alcohol evaporate for 2/3 minutes. Add a glass of rice of 250 ml approx (for 2 persons) and stir.

Add a couple of ladles of broth to the pan and stir the rice until the broth is absorbed. Repeat this step until the rice is cooked. Finally add grated tofu and stir.