Risotto with boletus and parmesan 🥘🧀

First, we prepare the vegetable stock. I have chosen to add leek, celery, carrot, potato, part of the boletus trunk and chicken and ham bones to give it more flavor. You can add whatever you want or opt for a healthy option already prepared.

While our broth is cooking, chop the onion (I used 1/2 large onion), the leek and two cloves of garlic.

In a casserole suitable for rice or paella, add a little EVOO and fry the vegetables over medium-high heat until soft. Add the chopped boletus. Season with salt and pepper and let them cook.

This step is optional, but it would be the moment to add the white wine and let it evaporate.

Add the rice and sauté for a few minutes with the rest of the ingredients.

Little by little, add the broth we had prepared, stirring constantly. This step depends a lot on our tastes, the type of rice chosen, the cooking... it is important to add little by little, until we see that the rice is completely done. We will have it in about 20-30 minutes.

Remove from the heat and add the cheese of your choice. I have chosen parmesan, but goat cheese is also very good. Stir until you get a creamy texture and ..... enjoy!