Mushroom risotto with Parmesan

Pour the 75 cl of vegetable broth into the saucepan and bring to a simmer over low heat. Keep it simmering until the rice is done.

Peel and finely slice the onion. Wipe the mushrooms clean and slice them.

In the deep skillet, heat the olive oil over high heat and brown the mushrooms 5 minutes without stirring them too much. Season with salt and pepper, then set them aside on a plate.

Put half the butter (15 g) in the same skillet over medium heat and let the onion soften without browning.

Add the 250 g of 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 has completely cooked off.

Add a ladle of hot broth and stir over medium heat until absorbed, then repeat ladle after ladle. Plan on about 18 minutes; the rice should still have a little bite.

For the last 3 minutes of cooking, add the mushrooms you set aside and stir.

Turn off the heat, add the remaining 15 g of butter and the 40 g of Parmesan. Stir hard, taste, adjust the salt and pepper, then cover 1 minute before serving.