Mushroom risotto

Finely chop the onion and leek.

Heat the oil and one tablespoon of butter in a casserole. Add the onion and leek and fry over medium heat.

When they are translucent, add the chopped mushrooms (I usually defrost them and drain them a little so that they do not release so much water). Add salt and pepper to taste, without overdoing it with the salt, since the broth and the cheese are salty.

When the mushrooms are cooked and the water has evaporated, add the rice and turn it a few times until it looks pearly.

Add the wine and let the alcohol evaporate and the rice absorbs the liquid. From now on we must not stop stirring, so that it releases the starch and becomes creamy.

We add broth little by little, and we do not add more broth until the rice does not absorb all the liquid. We do this until the broth is used up.

Turn off the heat and add the other tablespoon of butter and the grated Parmesan. Let it melt and integrate well, and serve without letting it rest.

You can sprinkle a little more cheese on top and/or ground pepper.