Classic, creamy, and delicious mushroom risotto recipe

In a saucepan, cook the vegetable stock, it can be powdered or homemade. Make sure to have enough for risotto preparation (approximately 1 lt). Keep it warm.

Chop in small pieces the onion and the green onion. Cut the mushrooms into slices.

In a saucepan, put the butter and a dash of oil. Cook the onions over middle heat until translucent and add a bit of salt.

Add the sliced mushrooms, stir, and cover. Leave for just a few minutes to brown it without overcooking. Then, Turn up the heat and add the wine. Leave until the alcohol evaporates.

Add the rice and stir well until it is shiny and well soaked in butter, oil, and wine, without toasting.

Add vegetable stock, approximately a ladle, stir and wait until it absorbs.

Repeat the previous process until the rice is cooked.

Heat off, and serve your mushrooms risotto, add cheese if you want. Enjoy!