Mushroom risotto

Method

1. 1

   In a wide pan, soften 1 onion in 2 tbsp of olive oil.

2. 2

   Add 300 g of arborio rice and toast 1 minute; pour in 150 ml of white wine and stir until absorbed.

3. 3

   Gradually add hot stock or water, stirring often, until the rice is creamy. Fold in 250 g of button mushrooms, 60 g of parmesan cheese, and 40 g of butter.