Creamy mushroom risotto

Bring about 75 cl of water to a boil in the saucepan, dissolve the vegetable bouillon cube in it and keep it at a simmer over low heat.

Peel and finely slice the onion. Clean the mushrooms with a damp cloth and slice them.

Heat the olive oil and 10 g of butter in the deep skillet over high heat. Brown the mushrooms 5 min with the pinch of salt, then move them to a plate.

In the same skillet, melt 10 g of butter over medium heat and cook the onion without browning it.

Add the Arborio rice and stir constantly until the grains turn translucent around the edges.

Pour in the 10 cl of white wine and stir until it's completely absorbed.

Add the hot broth ladle by ladle, waiting until each one is absorbed before the next. Stir often over medium heat until the rice is tender but still slightly firm.

Add half the mushrooms to the risotto 2 min before it's done and stir. Keep the other half warm for serving.

Turn off the heat, add the remaining 10 g of butter and half the Parmesan, then stir hard. Cover 2 min so the risotto turns creamy.

Divide the risotto between two shallow bowls, top with the rest of the mushrooms, then sprinkle with the remaining Parmesan and some pepper.