Real Italian risotto with mushrooms

In a frying pan, fry the finely chopped onion and garlic in olive oil until they are glassy. Experience has shown me that it is important for flavor to add the garlic and onions to the pan at the same time.

Add the sliced mushrooms and sauté with salt and pepper until they start to release water.

Add the rice and sauté for 2 minutes in the pan to reheat and allow the rice to take on the flavors from the pan.

Add a glass of wine and wait for it to evaporate.

Gradually add the broth, stirring well and adding another ladleful until the previous one is absorbed.

When all the broth has been absorbed and the rice is almost done, add the butter and parmesan cheese and stir well.

Let the risotto rest for 2 minutes before serving, of course it must not cool down - serve it still hot.