Mushroom Risotto

Clean the mushrooms with a dry brush or paper towel and slice them. Heat olive oil in a wide skillet, sauté the mushrooms over high heat for 6–8 minutes until golden, season with salt and set aside on a plate.

Bring the vegetable stock to a boil and keep it hot over the lowest heat.

In the same wide skillet, melt 20 g of butter, add the finely chopped onion and cook over low heat for 4–5 minutes until soft and translucent.

Add the Arborio rice, stir and toast for 1–2 minutes so the grains warm through and turn slightly translucent at the edges. Pour in the dry white wine and let it evaporate completely, stirring.

Add the hot vegetable stock one ladleful at a time, waiting each time until the previous addition is almost absorbed. Cook for 17–20 minutes, stirring often, until the rice is creamy but still slightly firm in the center.

3 minutes before the risotto is done, return most of the mushrooms to the skillet, season with black pepper and salt to taste.

Remove the risotto from the heat, stir in the remaining butter and grated Parmesan. Cover and let rest for 2 minutes, then stir gently and serve topped with the reserved mushrooms.