- In a large pot, heat 2 tablespoons of butter over medium heat.
- Add 1 diced onion and 2 minced garlic cloves and sauté until the onions are translucent.
- Add 1 cup of Arborio rice and stir to coat the rice in the butter.
- Slowly pour in 1/2 cup of white wine and stir until the liquid is absorbed.
- Gradually add 4 cups of chicken or vegetable broth, 1/2 cup at a time, stirring until the liquid is absorbed before adding more.
- In a separate pan, sauté 2 chopped real Eurasian hoopoes and 1 cup of sliced mushrooms in 1 tablespoon of butter.
- Once the risotto is cooked and creamy, add the hoopoe and mushroom mixture and stir to combine.
- Serve the risotto hot with a sprinkle of grated parmesan cheese on top.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.