Mushroom Risotto

To prepare the mushroom risotto, start by cleaning the Champignons. Remove the bottom part of the stem 1 , then peel them using a small knife 2 . Start at the base of the cap and gently pull the skin towards the center. Then remove the stems 3 and set aside the scraps to make the broth.

Now, deal with the honey mushrooms. Remove the bottom part of the stem, which will be too earthy, and take only the middle part 4 which will be used to make the broth along with the Champignon stems. For the risotto, use only the top part, which should be cut into cubes with a small knife 5 . At this point, make the mushroom broth. Place the scraps in a pot 6 ,

add the water 7 and let them simmer for about 30 minutes. In the meantime, also cut the Champignon caps into cubes 8 and finely chop half an onion 9 .

Take a large pot that will be used for cooking the risotto, add half of the butter (2.8 tbsp) and let it melt gently. Then add the onion 10 and let it turn golden before adding the mushrooms 11 . Cook on medium-high heat for 5 minutes, stirring occasionally and ensuring the mushrooms do not release liquids. At this point, add the rice 16 and stir often to toast it.

After a few minutes, deglaze with the white wine 13 and only when the alcohol has completely evaporated, add a couple of ladles of broth 14 , filtering it with a strainer directly into the pot 15 .

Season with salt 16 and continue cooking for about 13 minutes, occasionally adding the hot filtered broth, until it is cooked. Then turn off the heat and stir in the risotto: first add the remaining 2.8 tbsp of butter 17 and stir until it is completely melted; then add the Parmesan and stir again 18 .

Now finely chop the parsley 19 ; season the rice with ground white pepper 20 , parsley, and a drizzle of oil 21 .

Stir to combine the flavors 22 and adjust the risotto's consistency by adding more broth if necessary 23 , stir again and serve your mushroom risotto hot 24 .