Mushroom Risotto

Cut the mushrooms and chop the onion and garlic.

Heat the chicken broth over low heat.

In another pot put the oil and let it heat a little, then add the onion and stir it until it caramelizes a little.

Add the garlic and mushrooms and cook for about 3 minutes, stirring constantly.

Add the rice and stir everything little by little for about 3 minutes so that the rice browns.

Add the white wine and let it evaporate.

Once the wine has evaporated, add a little chicken broth to cover all the rice and every time the rice is about to dry, add a little more broth.

Before pouring all the broth for the last time, add the cheese.

Move at all times so that it does not stick.

Let stand for one minute.