Mushroom risotto with Parmesan cheese

1. Prepare 50 cl of vegetable broth. In a pan, add the mushrooms, previously drained, with minced garlic, and 1 tablespoon of olive oil. Cook for about ten minutes, when it begins to brown, set aside

2. In a large saucepan, heat the remaining olive oil. Add the chopped onion and cook for 2 to 3 minutes. Then add Arborio rice, cream and mushrooms. Stir well.

3. Pour the wine and cook over medium heat until absorbed. Using a ladle, add the hot broth to the Arborio rice. Stir constantly and cook until the liquid is absorbed. Continue adding broth slowly and stirring frequently.

4. After about 20 minutes, add salt and pepper. Continue cooking for 5 to 10 minutes. Remove from heat and add the Parmesan cheese just before serving.

Photo credit: Sucré Salé