Creamy risotto with mushrooms and parmesan

Recipe steps

Chop the onion finely, cut the bacon into cubes, and slice the mushrooms.

In a non-stick pot or deep pan, place half of the butter, add the onion with the bacon, and fry for 5 minutes. Then add the mushrooms and sauté for another 3 minutes. After that, add the rice and quickly sauté for about 1 minute.

From the broth prepared in a pot next to it, add one ladle to the rice. Stir continuously until the liquid is completely absorbed, then add another ladle and continue like this until the rice is al dente. The whole process takes about 30 minutes and uses almost all the broth. It's important to keep stirring!

Once the rice is soft, remove it from the heat and add the remaining butter, grated Parmesan cheese, and chopped parsley. Serve sprinkled with Parmesan.