We love it with:
RICE WITH MUSHROOM
Start by cleaning the champignons and the nails by eliminating the final part of the stem and taking only the central part which will be used to make the broth while for the risotto you will only use the upper part which you will have to cut into cubes with a small knife. At this point, make the mushroom broth.
Pour the scraps into a pan, add the water and let them simmer for about 30 minutes. In the meantime, also cut the mushroom heads into cubes and finely chop half an onion. Take a large pan that will be used for cooking the risotto, add half the amount of butter (40 g) and let it melt gently. Then add the onion and let it brown before adding the mushrooms. Cook over medium-high heat for 5 minutes, stirring occasionally and making sure the mushrooms do not release any liquid. At this point add the rice and mix often to toast it.
After a few minutes, add the white wine and only when the alcoholic part has completely evaporated, add a couple of ladles of broth, filtering them with a sieve directly into the pan. Add salt to taste and continue cooking for about 13 minutes, basting occasionally with the hot filtered broth, until it is cooked. Then turn off the heat and mix the risotto: first add the remaining 40 g of butter and mix until it melts completely; then add the Parmesan and mix again.
Now finely chop the parsley; Season the rice with ground white pepper, parsley and a drizzle of oil. Stir to blend the flavors and adjust the density of the risotto by adding more broth if necessary, mix again and serve your mushroom risotto while still hot. Enjoy your meal!