1.Melt the butter in a saucepan, add the mushrooms, pepper, thyme and salt. Stir occasionally for 10 minutes.

2.Add the tomato puree and cook future for 5 minutes.

3.Stir in the black mushrooms. Transfer the mushroom mixture to a bowl. keep aside.

4.In the same pan heat the oil, add the onions and cook for 5 minutes.

5.Then add the rice and cook for 5 minutes, strirring occasionaly.

6.Add the wine and cook til it is absorbed.

7.Add the vegetabels stock. Cook future for 20 minutes on low flame, until al liquid is absorbed and the rice is cooked, appearing slightly creamybut firm.

8.Then stir in the mushroom mixture, chesse and parsley.

9.Finally add the cream, mix well.

10.Serve hot.