Mushroom risotto with Las Terceras cured Manchego D.O.P. cheese

Peel and finely chop the onion.

Add a drizzle of virgin olive oil to a pan and, once hot, gently sauté the chopped onion over a low heat until translucent.

Meanwhile, clean and chop the mushrooms. Add them to the pan with the onion, season to taste and sauté for a few minutes until reduced by half.

While the mushrooms are cooking, heat the stock in another pan without allowing it to boil and keep it at a constant temperature throughout the recipe.

Add the rice and sauté it.

Then pour in the white wine and stir again while the alcohol evaporates.

Once the alcohol from the wine has evaporated, reduce the heat and begin adding the stock little by little, stirring frequently so that the rice gradually releases its starch. Add more ladlefuls of stock as it is absorbed, stirring continuously, and continue in this way throughout the rice’s cooking time.

Turn off the heat. Add the grated cured Manchego D.O.P. cheese and butter, then stir. Leave to rest for a couple of minutes with the pan covered so that the rice finishes cooking.

To serve, you can present the risotto with grated cheese or shavings of cured Manchego D.O.P. cheese on the surface, a little more freshly ground black pepper and chopped fresh parsley.