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Good morning my friends, really lovely risotto for today's meal , be my guest. Let’s do this together

Ingredients

For the risotto

400 gr. rice for risotto, such as amporio
30 gr. olive oil
100 gr. large onion, finely chopped
20 gr. chopped garlic
200 gr. White Wine
1.5 kg. Mushroom broth
200 gr. sauteed mushrooms
80 gr. grated parmesan
60 gr. butter fresh, cold
10 gr. chopped thyme
salt
pepper

For sauteed mushrooms

500 gr. mushrooms round, peeled and cut into quarters
250 gr. rib mushrooms, cut into large pieces
250 gr. portobelo mushrooms, cut to the same size as the round ones
olive oil for the pan
salt

Preparation

For the risotto

Heat the broth and keep it warm throughout the preparation. Heat a second pot over medium to high heat, add the olive oil and sweat the onion. Cook until well softened and takes on a slightly blond color. Add the rice and garlic and fry for about 2-3 minutes. Quench with the wine and let it absorb completely before adding the broth. Add the hot broth in small portions, stir constantly and allow all the liquids to be absorbed before adding the broth again. The amount of broth should be enough to cover almost all the rice. Stir and make sure the boiling is low, but real. Add the sauteed mushrooms and continue to add broth until the rice becomes al dente and comes to the desired batter. Remove the pan from the heat and add the thyme, parmesan and butter. Cover the pot and "rest" the risotto for 2-3 minutes.

For sauteed mushrooms

Heat a pan over very high heat and add the olive oil. Fry each type of mushroom separately. Make sure the oil reaches the middle of the mushrooms and stir often. Also the mushrooms should be in such quantity that everything is in contact with the pan. Once the mushrooms are well browned, strain them, remove them on absorbent paper and salt them. Leave at room temperature for a few hours or keep in the refrigerator.

Tip: Alternatively the process can be done in the oven.

In a bowl add the chopped mushrooms, enough olive oil and salt (if you want you can add herbs) and mix well. Place them in a pan with oil paste and sprinkle with a little more oil. Respectively, we put the ribs in a separate pan because they are not cooked at the same time as the round ones. Bake at high temperature (200 - 220 degrees) to get a very intense color.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece