Risotto

Cut the onion into small pieces and sauté in EVOO in a low saucepan. When it is golden brown, add the mushroom in pieces and let it brown over medium-low heat.

Add a glass and a half of white wine to cook and stir over medium-low heat until the alcohol evaporates.

Add the rice and mix. When the rice grain has a pearly color, gradually pour in the vegetable stock and stir constantly over medium-low heat.

Turn off the heat and add grated Parmesan cheese, ground black pepper and salt to taste, stirring constantly until well integrated.