Mushroom risotto 🍄

First wash the rice and set aside. Chop the onion and the clove of garlic, clean and chop the mushrooms and heat the broth. We put to the fire a casserole with the butter and a drizzle of olive oil, when it is hot we will incorporate the onion and the garlic, fry it for a minute at medium-high heat and then we add the chopped mushrooms (in my case I have only used mushrooms, but you can use the type of mushroom that you want).

Sauté for a few minutes without browning too much and add the rice, stirring constantly for one or two minutes.

Add the broth to the rice and let the rice absorb it. It will be ready in about 20 minutes. Before removing from the heat, grate the Parmesan cheese over the casserole, add salt to taste, pepper and parsley. Mix well and ready.