Rice porridge with cheese Milanese style

Peel, wash, finely chop the onion and fry in heated butter in a deep pan until golden brown.

Wash the rice, add it to the onion, and fry while stirring until transparent.

Pour meat broth into the pan, season with salt and pepper, and simmer the rice until it becomes fluffy.

Wash the tomatoes and cut them into large wedges.

Clean, wash, and slice the mushrooms thinly.

Melt half of the cheese in butter.

Grease a deep bowl, add tomatoes and mushrooms, sprinkle in rice and mix.

Transfer the porridge to a flat dish and sprinkle with the remaining grated cheese.