Risotto ai funghi

Preparing the ingredients:

1. 1Finely chop the onion.
2. 2Clean and cut the mushrooms.

Preparing the risotto:

1. 3Heat a little olive oil in a saucepan.
2. 4Add the onion and sauté over low heat until translucent.
3. 5Add the mushrooms and sauté for a few minutes.
4. 6Add the Arborio rice and stir to coat it well with the oil.
5. 7Pour in the white wine and let it reduce until almost evaporated.
6. 8Add the chicken stock one ladle at a time, waiting for the liquid to be absorbed before adding more.
7. 9Cook for about 18 to 20 minutes, until the rice is al dente, stirring frequently.
8. 10Remove from the heat and add the butter and parmesan.
9. 11Mix until you get a creamy consistency.
10. 12Season with salt to taste.
11. 13Serve hot, garnished with a few parmesan shavings or sautéed mushrooms if desired.