White mushroom risotto with Parmesan

Peel and finely slice the 2 onions. Clean the mushrooms with a damp dish towel, then slice them.

Pour the 60 cl of vegetable broth into the small saucepan and keep it at a gentle simmer over low heat the whole time the rice cooks.

In the large saucepan, heat 1 tbsp of olive oil and 20 g of butter over medium heat. Add the onions with the pinch of salt and let them soften without browning.

In the skillet, heat 1 tbsp of olive oil over high heat. Brown the mushrooms until their water has cooked off, then add pepper and set them aside.

Pour the 200 g of Arborio rice into the onions and stir over medium heat until the grains turn translucent around the edges.

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

Pour in two ladles of hot broth and stir regularly over medium-low heat until it's almost all absorbed.

Keep going one ladle at a time, waiting for it to be absorbed between each one, until the broth is gone. The rice should be tender with a slightly firm center. Add the mushrooms 3 minutes before the end.

Turn off the heat, add the remaining 20 g of butter and the 60 g of Parmesan. Stir hard, adjust the salt and pepper, then let it rest covered 1 minute before serving.