Mushroom and Parmesan Risotto

Peel and finely chop the onion, clean and slice the mushrooms, and finely grate the Parmesan. Heat the broth in a separate saucepan and keep it hot. Heat half the olive oil in a wide saucepan over medium heat. Cook the onion for 3–4 minutes until softened, then add the dry arborio rice and stir for 1–2 minutes, until the grains look glossy.

Add a ladleful of hot broth and maintain a gentle simmer. Stir frequently along the bottom, adding the next ladleful when the previous one has almost been absorbed. Towards the end of the cooking time on the arborio package, taste a grain: it should be tender with a slight bite, without a hard, raw center. The sauce between the grains should remain creamy and loose; do not cook it dry.

Meanwhile, heat the remaining olive oil in a separate frying pan. Add the mushrooms and cook for 5–7 minutes, stirring, until their liquid evaporates and they brown. Add them to the nearly cooked rice and fold in gently, keeping the mushroom slices intact.

Stir in the finely grated Parmesan and remove the saucepan from the heat. If the risotto is too thick, loosen it with a little of the remaining hot broth from the measured quantity; it should spread slowly when you tilt the plate.

Immediately divide the risotto between four plates. Do not leave it on the heat, as the rice continues to absorb liquid and the dish thickens quickly.