How to make
Heat 2 tbsp. of olive oil in a pan. Fry the mushrooms, which have been cleaned from the stumps and cut into halves.
Boil the broth over very low heat. Fry the finely chopped onion and garlic in the other two tablespoons of olive oil for a few minutes at a moderate temperature.
Once they soften, add the rice and stir, until it is fried and becomes transparent. Add the white wine and stir, until it is absorbed by the rice.
Begin adding ladles of the boiling broth, by stirring after each addition, until it is absorbed by the rice.
Finally, add the fried mushrooms and Parmesan, mix well and serve the risotto hot.
The mushroom risotto is very tasty!
