Mushroom risotto with Parmesan and green salad

Dissolve the cube in 600 ml of hot water in the saucepan (no need for the full 1 L on your list). Bring it to a simmer, then keep it over very low heat the whole time the rice cooks.

Finely slice the onion. Wipe the mushrooms clean and slice them.

Heat 1 tbsp of olive oil in the deep skillet over high heat and brown the mushrooms 5 min with a pinch of salt. Set them aside on a plate.

In the same skillet, heat 1 tbsp of olive oil and half the butter over medium heat. Cook the onion 3 min, add the 200 g of rice and stir 2 min until the grains turn translucent.

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

Add a ladle of hot broth, stir over medium heat and wait until it's absorbed before adding the next. Keep going with all the broth, until the rice is tender but firm in the center.

During the last few minutes of cooking, wash and spin the salad greens, then divide them between two plates or put them in a mixing bowl with a pinch of salt and pepper.

Off the heat, add the mushrooms, the rest of the butter, 40 g of Parmesan and some pepper, and stir. Serve right away with the salad, with the rest of the Parmesan on top.