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Risotto with Cardoncelli mushrooms

    Ingredients for 4 people: 300 g of rice, 200 g of cardoncelli mushrooms, 1 It of meat broth, grated Parmesan, 1/2 onion, parsley, salt, pepper, extra virgin olive oil.

    Procedure: clean the mushrooms with a damp cloth, cut them into slices and place them in a pan with a little oil. Season with a pinch of salt and a pinch of black pepper and cook for about 15 min. over moderate heat, covering with a lid. In the meantime, keep the previously prepared meat broth boiling. Cover the bottom of a saucepan with oil and sauté some finely chopped onion. When golden, add the rice and mix with a wooden spoon. Add the boiling broth a little at a time and continue cooking. A few minutes before removing the pan from the heat, add the mushrooms with their sauce and, finally, season with 2 tablespoons of Parmesan and a little chopped parsley. Arrange the risotto on a serving dish and serve.