Sweet potato and mushroom risotto

We put the butter in a pot and melt it. Peel the onion into small pieces and fry it with salt and pepper to taste (I also added a little garlic powder, two teaspoons), until transparent.

Clean both the mushrooms and the sweet potato and cut both ingredients into very small pieces.

When we see that the onion is well poached, we add the mushrooms and the sweet potato well chopped. Season with salt and pepper and let them cook for 5/6 minutes (until we see that the sweet potato is softening).

Pour the wine and let it consume while stirring with a wooden spoon. We will be 5/6 minutes until the alcohol evaporates.

More or less after step 3, we will have to have put to heat the liter of broth in a ladle, so that in this step we have it very hot. Why? Because now we will have to add it little by little, while we do not stop stirring with the wooden spoon. Once it has been consumed, we will add again another little bit of broth and we will continue stirring. This way for 20/22 minutes.

Finally (our arms will be shaking 🙈), remove the pan from the heat and add the grated cheese (if you want, a teaspoon of butter), stirring a little more. Chop the parsley and put it on top 🤤.

VERY VERY VERY VERY IMPORTANT NOT TO STOP STIRRING THE RICE, FROM THE BEGINNING TO THE END 💪🏽