Mushroom Risotto

Sauté the garlic together with the onion and the finely chopped mushrooms. Season with salt and pepper.

Add the rice (about a handful and a half per person), stir carefully so that it does not stick and when it is slightly browned add the wine until the rice is covered.

As the wine evaporates, add water if necessary to prevent it from drying out. Once it reaches the desired point, add cheese slices chopped to taste and stir to melt, thus acquiring the creamy texture. Serve and sprinkle with parsley.