Mushroom risotto / mushroom risotto

Peel the onion and chop it finely with a knife.

2. In a pot (better if it is low) add a little oil and salt and put it over medium heat. When the oil is hot, add the onion (and the sliced garlic) and stir it from time to time. Cook it for about 5 minutes, until it is tender and slightly transparent, while you prepare and cut the mushrooms.

3. Add the mushrooms and some ground black pepper to the pan and cook together for 5 more minutes.

4. Heat the broth or water that you are going to use since you have to add it to the hot risotto, it must be practically boiling or almost boiling.

5. After 5 minutes, turn up the heat to high and pour in the white wine. Keep the heat on so that the alcohol evaporates, it will take about 2-3 minutes.

6. Now turn the heat back down to medium and add the rice and stir well with the rest of the ingredients for a couple of minutes.

7. Add hot broth in batches, a good measure would be a glass although this is approximate (about 200 or 300 ml at a time), and when the rice has almost completely absorbed it, add another measure. The idea is to continue the process for 15 to 20 minutes.

8. Stir the rice from time to time and whenever you add broth or water it must be very hot. Regarding the amount of liquid, the estimated amount is 1.5 liters although there can be variations and if your risotto is before it is completely used up, it does not need more.

9. When it takes about 15 minutes I recommend you to test the rice to check the point. It should be juicy and with the center done, it should not be hard, but in no case it should be overcooked.

10. When it is ready, add the grated Parmesan cheese, turn off the heat and put the pot aside, mix the cheese with the risotto, taste it in case you need to correct the salt and cover the pot to let it rest for 5 minutes.