How to make
Finely chop the onion and stew it briefly in the fat. Add the chopped mushrooms and when they soften, pour the wine.
Once the liquid has evaporated, add the arborio rice. Stir and as soon as the grains become transparent, pour about 1/3 of the vegetable broth you have prepared in advance (both broth cubes are diluted in a liter of hot water).
Once the liquid has evaporated, add more and cook over low heat.
Finally, add the last part of the broth and season with a spoonful of the risotto spice.
Crumble the blue cheese on the almost cooked risotto.
The risotto with mushrooms and white wine is ready.
