Mushroom risotto

Heat two tablespoons of olive oil in a cast iron pan; add the mushrooms with salt, pepper, parsley and a ladle of vegetable stock, and saute about 10 minutes until the liquid is gone.

In a deep pan over medium high, heat about four tablespoons of olive oil and cook the onion six to seven minutes until soft and golden, with a splash of water so it does not burn.

Add the unwashed rice and toss about two minutes without burning it.

Add the half glass of white wine and start counting the packet cooking time, about 16 minutes; let the wine evaporate.

Add hot stock just to cover the rice; stir continuously and add more each time it is about to dry, a little at a time.

If the stock runs out, continue with water; the rice should be al dente, not hard and not mushy.

Taste near the end; cook a little longer if still hard, then add the mushrooms with more liquid so the mix stays wet, about two more minutes.

At about 18 minutes in total, season with salt and pepper, add parsley and stir 10 seconds; switch off the stove.

Off the heat, stir in the butter and a little Pecorino until melted and creamy; add more cheese and toss the pan.

Serve; tapped from underneath, the risotto should spread on the plate, which shows it is not dry.