Mushrooms Risotto (Risotto ai Funghi)

INGREDIENTS: (4 servings)
600 Gr. Rice
300 Gr. Mushrooms
150 Gr. Butter
50 centilitres Broth
Parmesan cheese
Onion
Salt

Put the butter into a pot add the cleaned thin sliced mushrooms and cook until brown
Add the rice, stir well for 6-7 minutes then pour the warm broth on rice.
Cook to medium heat and adding the broth, ladle by ladle, until rice becomes tender
Taste salt.
Before serving, add the grated parmesan cheese.