Slowly sweat the onions in olive in a large sauté pan.
Then turn the heat up a little and add the rice, sauté the rice (nacrer) until translucent.
Add the white wine and stir until the liquid is absorbed by the rice.
Return to low heat and add the first ladle of stock, simmer and stir gently until the liquid is absorbed. Repeat a few times until the rice is al dente.
Add the mushroom ragout, stir to combine and season to taste.
Grate the Parmesan cheese over the hot mushroom risotto and quickly stir to combine the cheese into the mixture and get an extra creamy texture.
Finish the risotto with a knob of butter for a silky smooth finish; adjust the seasoning if necessary and let the risotto rest for 2-3 minutes before serving.
Garnish with chopped parsley.
Notes
If the risotto is served as a meal, 100gr of raw rice per person is perfect. 60gr is calculated for a starter.
Do not rinse the risotto rice before cooking because you need the starch inside the dish.
Risotto rice needs 2.5 to 3 times the volume of liquid.