For this dish we need 2 preparations:
1 - Rice
2 - Broth for rice
Ingredients for the risotto:
Rice (semi-fine rice: Vialone Nano, Lido, Padano, Argo) 250g
Mushrooms (porcini or champignons or whatever you want) 200g
1 glass of white wine
For the broth:
At least 1 liter of water
Onion cut in half 1
Celery stalk cut into several pieces 1
Carrot cut into several pieces 1
Cherry tomatoes cut in half 5
Salt to taste
BROTH FOR RICE
The first thing to do is prepare the broth by adding all the ingredients to strictly cold water and bring to the boil. When the broth is ready, it must be filtered and kept in a saucepan to simmer.
In a saucepan, put the rice to toast. Placing the hand on the rice if it is almost boiling then the roasting is done. You will immediately notice the smell that comes up. Pour in the wine and let it evaporate, starting to mix the rice very slowly, always in the same direction. When the wine has evaporated, add the broth until it just covers the rice in the pot. let it cook and when the broth is absorbed add more until it is completely absorbed.
Add the previously cut mushrooms and salt them lightly. This will cause them to release their own liquids which will then be absorbed by the rice itself. Keep adding broth every time it is absorbed and check the cooking.
A good risotto has an average cooking time ranging from 15 to 20 minutes. When the rice is cooked, turn off the heat and add the whole butter. Start a movement of the pan so that the rice covers the butter inside. This type of creaming is called "All'Onda" because just one wave of hot rice at a time will melt the well-mixed butter.
When the butter has melted, add the Parmesan, completing the creaming. Wait 1 minute with the rice standing and then serve on a flat plate.