Mushroom and goat cheese risotto

Chop the onion and garlic clove into small pieces and poach them in a saucepan with EVOO (10 min approx). At the same time, heat the broth in the microwave for 1 minute.

Add the mushrooms in small pieces, slices, whole mushrooms.... As you like and stir it all for a few minutes. Add salt and spices.

Add the rice and a splash of white wine. After a couple of minutes we add the hot broth little by little in different batches and always stirring. Keep in mind that you always put twice as much broth as rice.

When the rice is al dente we turn it off (about 10 minutes or 15) and add the goat cheese. Stir so that it integrates and ready.

Tip: if you want it even creamier, you can add a splash of evaporated milk.