Mushroom Risotto

Cut the onion into small pieces and the sliced mushrooms into four pieces.

Pour a splash of EVOO in a frying pan and add the onion. When it is half transparent, add the mushrooms, season to taste and brown.

In another frying pan, pour a dash of oil and pour the rice (about one glass per person). Stir it until it browns.

When the rice is golden brown, add the onion and mushrooms and continue stirring. Add a splash of white wine.

With a saucepan, add the vegetable stock (previously heated) little by little. I pour two ladles and stir until it is almost spent. This way until we see that the rice is ready. After 15 minutes it is advisable to taste it.

The next step is optional. If you want it to be creamier, add a splash of evaporated milk.

Finally, add grated cheese and integrate it well with the rice. Serve and sprinkle a little parsley on top.