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We chopped the onion finely and urinated very well in a pot with a splash of olive oil. We add chopped mushrooms and minced garlic, spray and simmer for about 10 minutes over low heat, until tender.
We add the rice and toast it for a couple of minutes over high heat. Add the white wine and reduce over high heat, stirring occasionally.
Once it has completely reduced, pour half of the broth and boil over a mild heat until almost consumed, without stopping removing so that the rice loosens its starch.
We add the rest of the broth little by little, removing a lot and letting portions of liquid be completely consumed before adding more broth. This will make the outcome very mellow.
When the rice is on point and the liquid is almost consumed, we add the cheese and butter. We remove from the fire and slowly integrate, without stopping removing. And to enjoy!