Wild mushroom risotto with Parmesan

Pour 1 L of vegetable broth into the saucepan and bring it to a simmer over low heat. Keep it hot the whole time the rice cooks.

Peel the onion and slice it thin. Clean the 400 g of white mushrooms with a damp cloth, then slice them.

Heat 1 tbsp of olive oil in the deep skillet over high heat. Brown the mushrooms 6 min, season with salt and pepper, then move them to a plate.

Add another 1 tbsp of olive oil to the skillet over medium heat. Let the onion soften 3 min without browning.

Add 200 g of Arborio rice, no rinsing, and stir 2 min until the grains turn translucent. Pour in the 10 cl of white wine and let it cook off completely.

Pour a ladle of hot broth over the rice and stir gently until it's absorbed.

Keep adding broth one ladle at a time over medium-low heat, stirring often. Wait until each ladle is absorbed before the next one, for about 18 min, until the rice is tender but firm in the center.

Take it off the heat, stir the mushrooms back in and add the 30 g of butter and the 80 g of grated Parmesan. Stir hard, taste, adjust the salt and pepper, then cover and let it rest.