Rissoto
Olive oil - 1 tablespoonmushrooms - 300 gramsOnion - ¼Butter - 40 gramsRisotto rice - 1 cup of teaWhite wine - 50 mlPreferred broth (chicken or vegetable) - 3 cups of teaParmesan cheese - 1/3 cup Put olive oil in a saucepan and place the finely chopped mushrooms, sauté for 5 minutes, add a little salt and pepper. Once the mushroom is cooked transfer it temporarily to another bowl. In the same pot (where the mushrooms were prepared) place the butter, add the finely chopped onion, garlic and simmer, add the wine - mix the ingredients, after the alcohol has evaporated add the rice. Stir in the rice for 5 minutes to brown. Gradually add the hot ½ cup of broth at a time (3 cups in total) and stir the rice in parallel, this process will take about 20 minutes. Add salt and pepper to taste, you can mix the mushrooms in the rice mass or place on a plate on top of the rice, add grated Parmesan to taste and finely chopped parsley.
