Risotto with mushrooms

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Ingredients:

• 300 g of mushrooms (champignons or whites);
• 1 tablespoon of olive oil;
• 2 tablespoons butter;
• 1 onion;
• 200 g of rice;
• 50 ml of white dry wine;
• 1 liter of chicken, mushroom or vegetable broth;
• 1 clove of garlic;
• a few twigs of parsley;
• 50 g of Parmesan;
• salt - optional.
  
  

Preparation

Cut the mushrooms into thin plates and put them in a frying pan with pre-heated olive oil. Fry until mushrooms are browned.

Melt the butter in the saucepan. Put the finely chopped onion and fry it until soft. Add rice and cook, stirring, a couple of minutes.

Pour wine into the saucepan. When it is absorbed into the rice, gradually pour in the hot broth. Then add chopped garlic, fried mushrooms, chopped parsley, grated Parmesan and salt and mix well.

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