1 liter chicken or vegetable broth.
300 gr of rice.
400 gr of mushrooms.
125 gr of grated Parmesan cheese.
90 gr of butter.
One medium onion.
Ground black pepper.
First, heat the broth, then wash the mushrooms and cut into slices. Peel and chop the onion as finely as possible.
We heat the olive oil in a pan, when it will be ready add the onion and fry over medium heat. When the onion starts to become transparent, toss the rice and let it fry a few minutes, moving it to prevent sticking.
Once the rice begins to be brown, toss the mushrooms in the pan, and pour the broth until the ingredients are fully covered. We keep on medium heat so that the rice will absorb the broth, not forgetting to remove it constantly.
When we notice that the broth is consumed, we take another little and repeat until the rice is just right and smooth. When we are almost ready, add the butter in pieces and grated cheese, and stir to mix well.
We take salt and pepper and above we put a chopped parsley.