Mushroom risotto

Optionally we can soak the brown rice the night before, so it will take half the time to cook.

In a casserole put the EVOO and the chopped onion.

Next, add the chopped mushrooms. Add a pinch of salt. Stir over low heat.

After about 5 minutes, we can add a spoonful of white wine (optionally).

Add the previously drained rice.

It is time to add the broth. It is important not to pour it all at once. It is better to add it with a spoon while stirring at the same time. The rice will absorb little by little.

After 17-20 minutes after repeating this and stirring, the rice will be al dente.

Turn off the heat, add the grated Parmesan to taste and a dash of EVOO. Stir and let stand 5 minutes.