Risotto with portobello and mixed mushrooms

Wipe the mushrooms with kitchen paper and cut into pieces. Chop the walnuts and chop the onion.

Heat the oil in a frying pan and brown the mushrooms on high heat. Spoon them on a plate sprinkle generously with pepper and possibly salt.

Pour the rest of the oil in a pan and gently fry the onion for 3 minutes.

Squeeze out the garlic and fry the risotto rice, until all the grains are glassy. Add the wine and let evaporate.

Stir a dash of broth through the rice with a ladle. Add the next shoot only when the previous shoot has been absorbed by the rice.

Prepare all broth and let the risotto simmer gently until the rice grains are al dente (approx. 20 min.).

Cut the cheese into tiny cubes. Spoon the mushrooms and nuts through the risotto and continue to heat the risotto.

Season with pepper and salt. Put the parsley and cheese through and spread the risotto over deep plates.