Mushroom Risotto

For the mushroom risotto, heat the oil and brown the onion, add the rice and sauté until translucent. Add the salt, the parsley and the mushrooms together with the soaking water and stir well.

Cover and cook on low heat for about 20 minutes until tender and stir well. If the rice is still too wet, let it simmer a little longer while stirring, fold in the butter, sprinkle the mushroom risotto with Parmesan and serve.

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