Creamy mushroom risotto

Peel and finely chop the onion and garlic. Clean the mushrooms and cut them into smaller pieces. In a saucepan, fry the onion and garlic in the butter, add the mushrooms, season with salt and pepper. I fry everything together until the onions are glassy and the mushrooms are golden brown.

I add the rice to the pan and roast it with the mushrooms and onions for about 5 minutes.

Gradually add broth, about a cup at a time. I wait for the rice to absorb the broth before adding more. The whole process of adding broth and stirring takes about 20 minutes.

When the rice has absorbed all the broth, I add the white wine, cheese and parmesan cheese. I stir the risotto for another minute and then remove it from the heat and let it sit for another 5 minutes.