Cheese and mushroom risotto

Put the round rice in a casserole with half a teaspoon of salt and the vegetable broth for approximately 20 minutes over medium heat.

Chop the onion, garlic and mushrooms (we have also added some bacon). Then we put everything in the pan with 4 tablespoons of olive oil and black pepper to taste until everything is cooked. PS: we use spicy oil with chili peppers and garlic from our own mixture, it gives this dish a stronger and spicier touch.

When it is cooked, add the white wine and let it cook. If the rice is already cooked, leave it covered to one side and then add it to the frying pan.

When the wine is reduced, add the evaporated milk, the cheeses and the remaining spices until the sauce is thick and at the same time light.

Add the rice to the pan and mix well for two minutes. Serve on a plate with some cheese on top and a pinch of nutmeg. Enjoy ^^