Mushroom risotto

Peel and wash the mushrooms well. Then chop them and fry them in the same pot in which we will cook the rice for about 4 minutes. Important: put the broth in another pot to heat it up.

Peel a medium-sized onion and a clove of garlic and fry them together with the mushrooms. Add salt and pepper to taste and let it cook until the onion turns golden brown.

Add a glass of white wine and turn up the heat until it evaporates. Then add the rice and stir it a few times.

Add the broth little by little (by ladles). When we see that it has almost absorbed all the broth we add another ladle and so on until we finish it.

Important: do not stop stirring so that it does not stick. Once the 15-18 minutes have elapsed, turn off the heat, add the Parmesan cheese and leave it covered for about 5 minutes to absorb all the broth.

You can add other vegetables such as zucchini or eggplant. I assure you that it is even more spectacular than without them. 🤗