Risotto with Mushrooms

Clean the mushrooms and cut them into slices. Cut the onion into small pieces.

Heat the olive oil, add the onion and sauté until translucent. Add the mushrooms and stir until they soften, have released their liquid and come away easily from the bottom. Pour in the white wine, mix it in and let it evaporate.

Add the rice unwashed, as it would lose its starch if washed. Stir the rice until the grains are coated with fat. It must not be browned in any case, otherwise valuable starch would be destroyed on the hull. For stirring, you should use a wooden spoon, because even metal would damage the rice grains.

Pour enough clear soup to cover the rice. Cook over medium heat while stirring. The liquid should always be completely absorbed by the rice before adding more clear soup. This ensures optimal release of the starch.

After 15 to 20 minutes, the rice is al dente, i.e. still has bite. Then fold in the grated Parmesan.

Garnish with chopped parsley before serving.

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