Mushrooms and mushrooms risotto

Poach a sweet onion with a little EVOO.

Cut the portobello and mushrooms and add them together with the onion once poached. Add a little salt.

Once the mushrooms and mushrooms are sautéed, add the rice. Brown everything together for a couple of minutes and add the broth. Do not add all the broth at the same time, but add it little by little, as often as it is absorbed by the rice. Spice to taste.

When it is almost ready, add a little grated cheese and mix well.

Let the risotto rest for 3-5 minutes. Serve and above all, enjoy! 🤩☺️