Mushroom Risotto

Method

1. 1

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

2. 2

   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.

3. 3

   Stir in the round rice and cook for 1-2 minutes, allowing it to absorb the flavors.

4. 4

   Gradually add the vegetable stock, one ladle at a time, stirring continuously. Allow the rice to absorb the stock before adding more.

5. 5

   Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

6. 6

   Once cooked, remove the pan from the heat and stir in the grated cheese. Season with salt and black pepper to taste.

7. 7

   Let the risotto rest for a couple of minutes before serving, garnished with additional mushrooms or cheese if desired.