Risotto with Portobello

Finely chop the onion and slice the mushrooms (previously washed).

Poach the onion well for about 4 minutes.

Add the mushrooms and cook for another 4-5 minutes.

Add the rice (two handfuls per person) and mix well.

Add the chicken stock and bring to a boil. Bring more chicken stock to a boil in a saucepan.

Once it starts to boil, it has to cook for 25 minutes (or whatever it says on the package). Very important! To go correcting of broth as it is evaporating. (It has to be mellow)

Once the rice is cooked, remove from the heat and immediately add the tablespoon of butter and the grated Parmesan. This way the butter will melt and mix with the cheese 😍.

Serve immediately. Bon profit!