Risotto with cheese and red wine

Brown the onion in a frying pan with a little EVOO. Once browned, add the previously washed and sliced mushrooms and poach for a few minutes.

Add the rice and let it brown for 1 minute over medium heat.

Add the splash of white wine and wait for it to evaporate and then add the broth (if you do not want to use wine, you can directly add the broth).

Once the rice has absorbed the broth, stir and add more broth if necessary until the rice has the desired texture.

Finally add the cheese to the pan to melt. It can be parmesan but I chose to give a more original touch to the recipe and added a sheep cheese spiced with red wine that gave it a SPECTACULAR flavor 🤩.