Risotto with various
mushrooms

Directions

For this recipe, I use my favorite mushrooms, but you can
use your favorite mushrooms, let’s move on to preparing
the risotto, to begin with, I heat a deep pan with a little
olive oil, add the mushrooms and saute them on high
heat for about 5 minutes, then pour them into the saucer,
and I return the pan to the stove, add a little more olive oil
and start adding the finely chopped onion and garlic,
saute them for 1 minute, then add the rice and fry it for 1
minute,and add the wine, the next step is the gradual addition of broth while continuously stirring until a
creamy mixture. Be careful not to overdo the broth and
overcook the rice,before serving, add the butter and stir
before serving, then add most of the mushrooms, thyme,
parsley, and part of the pecorino, the rice in the core
should be slightly undercooked, serve in shallow plates
and decorate with the remaining mushrooms, parsley
and sprinkle with more pecorino.