For the vegetable broth the onion cut in half and cut remaining vegetables into rough chunks. One half of the onion, carrot and celery for 12 minutes in one, Cook filled, pot with water.
The other half of the onion beautiful chop and sauté with 150 g of butter in a frying pan golden-brown. The Chardonnay open, just try and deglaze onions then with a half bottle. The rice and let it fry the liquid over low heat, stirring constantly.
Wipe the mushrooms or peel, but please do not wash. Then chop the mushrooms and sauté in a pan with some olive oil.
Celery, onion and carrot from the boiling broth take and gradually give most of the broth to the rice and cook up.
After approximately 15 minutes, the risotto should have reached the desired Sämigkeit. Now some Parmesan and stir and refine with some butter.
Risotto on a plate wreak - mushrooms above up and ready!