Exquisite Cep Risotto

In a large skillet, add a drizzle of olive oil and brown the ceps over medium-high heat. Be sure not to move them too much so that they are well toasted. When browned, remove from heat and set aside.

In the same pan, add the butter and sauté the onion until translucent. Here's a secret, the butter helps to get that rich, creamy flavor characteristic of risotto.

Add the garlic and fry for a few more seconds until its aroma begins to release.

Add the rice to the sofrito and stir well so that it is impregnated with the mixture. Then, pour the white wine and stir until it evaporates completely. This step is key to add a touch of acidity to the dish.

Now, start adding the hot broth little by little, stirring constantly. Wait for it to be absorbed before adding more. This process, although it may seem laborious, is essential to achieve the perfect risotto texture. I promise it will be worth it.

When the rice is almost done, add the ceps to the pan and stir well. Let it cook for a few more minutes so that all the flavors amalgamate.

Finally, turn off the heat and add the grated Parmesan cheese. Stir until it melts and mixes well, that creaminess is unmistakable in risotto.

Season to taste with salt and pepper. Serve hot and enjoy this delicious Cep Risotto.