How to make
First of all, prepare the vegetable broth. Put the onion, carrot and celery (cut into large pieces) in a liter of water. Add salt. Boil the vegetables for 20 minutes. Strain and keep the broth warm.
In a frying pan with heated olive oil, fry the finely chopped shallots and garlic cloves with a pinch of fresh parsley.
Add the mushrooms cut into small pieces (especially if you use frozen mushrooms, cut them very finely). Cover the pot and stew for 10 minutes. Remove it from heat.
In a deep pan, pour the olive oil and pour the rice. Fry, until the rice becomes transparent. Pour a little at a time from the warm broth and stir, until the rice is fully cooked.
Take your time, usually 15 minutes is enough for the risotto to be al dente! There are also instructions on the packaging. 5 minutes before removing the pan from the heat, pour the mushrooms and finish cooking.
Sprinkle the finished risotto with grated parmesan. Stir and immediately pour it into plates.
Before serving, sprinkle with black pepper and finely chopped parsley.
Enjoy!
