Delicious Mushroom Risotto

Chop the mushrooms (the Portobello variety has a lot of flavor and looks great in this risotto), onion and garlic finely. Consider that a sufficiently small size facilitates a uniform cooking.

In a large frying pan, heat a splash of oil and fry the onion and garlic over medium heat until golden brown. From my experience, this step is crucial for the ingredients to release all their flavor.

Add the mushrooms to the pan and fry for 5-7 minutes until golden brown.

Add the rice and stir well to mix with the ingredients and soak up the flavors. Let it brown a little, this will enhance its final texture.

Add the white wine and increase the heat a little, stir until the alcohol evaporates.

Lower the heat again to medium, and start adding the hot vegetable stock little by little, stirring constantly. This is the secret of a good risotto: add the hot stock gradually and stir constantly so that the rice absorbs it gradually.

When the rice is ready (it will take about 20-25 minutes), remove the pan from the heat, add the butter and grated cheese, and stir well to integrate all the flavors and obtain the creamy texture of the risotto.

Let it rest for a few minutes before serving, this last step improves the texture of the risotto. In addition, I usually decorate each dish with a few slices of Parmesan and some fresh parsley, it gives it a wonderful appetizing look!