How to make
Put the black trumpet mushrooms in a large strainer and rinse them under running water to remove soil or any leftover leaves (dry leaves and sticks often get in between them when they are being picked).
Once you have washed and cleaned them well, strain them perfectly and chop them.
Wipe the brown field mushrooms with a damp cloth and cut them into pieces
Finely chop the onion and fry it in the heated olive oil with a little salt until it softens. Add the mushrooms and fry them for another 5 minutes.
Pour the rice and cook for 3 minutes, then pour the wine and cook, by stirring frequently, for another 3 minutes to make it easier for the alcohol to evaporate.
Pour two ladles of the boiling broth and after it is absorbed, add two more ladles. Do that until you run out of liquid.
Stir at all times to separate the starch and make the mushroom risotto creamy. The cooking time for the rice is about 15 minutes. In case you have not added the broth while it was boiling hot, the cooking time will be extended.
Finally, add the butter and when it melts, remove it from the heat.
Serve the sumptuous risotto straight away, in order to feel the grains of rice, wrapped in a creamy substance. When it cools, the rice absorbs everything and the risotto loses its authentic charm.
Serve the risotto with with black trumpet mushrooms sprinkled with parmesan and chopped fresh parsley.
The trumpet mushrooms make this risotto really amazing in color, look and taste!
