Ingredients
Sauté these very lightly:
1 drop olive oil
1 onion cut finely
1 pat butter
Preparation
In another pot, make about 2 cups broth.
Add chopped mushrooms to sauté, toss in the pan along with a garlic (Brigida does not use garlic with other vegetables in risotto.) When the mushrooms are softened, add uncooked rice (how much is up to you.) Mix. Add only enough broth to cook rice over low flame, uncovered. Add alot of parmegiana before serving.
