Mushroom and Parmesan Risotto

Put the dehydrated mushrooms in water to hydrate and loosen the sand.

Grate the Parmesan, set aside and reserve with half the tablespoon of butter.

Fry the onion with half of the tablespoon of butter that we have left over.

When the onion is soft, add the eggplant and let it rest for a while until it softens.

When the eggplant is almost ready to be discarded, add the mushrooms, the dehydrated mushrooms and a little of the water in which they have been hydrated (be careful not to let the sand fall).

Once the vegetables are cooked, add the white wine and reduce.

Once reduced, add the rice and stir over low heat for 3 or 4 minutes so that the rice is impregnated with the ingredients.

Then add the vegetable broth and stir the rice over low heat for 17 minutes or more, until the broth is reduced and the rice is al dente. If we see that after this time it is still hard, add more broth.

Turn off the heat and add the Parmesan and half a tablespoon of butter and stir. Let stand 2 or 3 minutes.

Serve and ready!