Mushroom Risotto

Slice the mushrooms and fry until golden, setting some aside for serving.

Keep the broth hot over low heat.

Finely chop the onion and sauté in butter until translucent.

Add the Arborio rice and toast for 1–2 minutes, then pour in the white wine and let it evaporate.

Gradually add the hot broth, stirring, until the rice becomes creamy and al dente.

Stir in the mushrooms, parmesan and butter, cover for 2 minutes and serve.