Mushroom Risotto

We chop the mushrooms and the onion into small pieces.

In a wide skillet, we heat a bit of olive oil and sauté the mushrooms until they start to brown.

We add the chopped onion and sauté until it softens.

We add the Arborio rice and stir until it's coated in oil and becomes slightly translucent.

We begin adding the broth gradually: add two ladles of broth and let the mixture simmer until the rice absorbs it.

We continue adding broth a little at a time, keeping a small amount of liquid visible around the rice to avoid it drying out.

We repeat this process until the rice is cooked to the desired doneness (either al dente or fully tender), then season with salt and pepper to taste.

In the final stage, the risotto should still have a little bit of liquid around it.

We grate a generous amount of Parmesan cheese over the rice and stir until it melts and blends in.

The dish is served hot immediately.