Chestnut mushroom risotto recipe

Chop the garlic and mushrooms.

Heat 1 tablespoon of butter in a pan, add the garlic, then the mushrooms, and fry.

When the mushrooms are cooked, set them aside.

Chop the onions for cooking.

Heat the olive oil in a separate pan and fry the onions in oil.

Add salt and rice and continue frying.

When the rice is roasted, add the broth little by little with a ladle and fry until the rice absorbs the water.

Continue this process until all the broth is consumed.

When the rice broth is completely absorbed, remove the pan from the stove and add butter and parmesan.

Stir until the butter melts well.

Add the mushrooms and finely chopped parsley, sprinkle freshly ground black pepper and serve. Enjoy your meal…