First clean the cardoncelli mushrooms with a small brush, removing all the soil, then go over them again with a damp cloth to remove any remaining soil;
Separate the caps from the stems, cut the former into strips and use the latter to prepare the vegetable broth;
Prepare the vegetable broth with the stems of our mushrooms, the carrot, the celery, the onion, salt, pepper, water and bring to the boil;
Take a pan, pour in the oil, add the garlic and brown for a couple of minutes;
Remove the garlic and add half of the mushrooms that we cleaned;
Cook the mushrooms over a medium-high flame, add salt, pepper and a ladle of broth halfway through cooking and continue cooking;
Turn off, add a good handful of chopped parsley and set aside;
Take a large enough pan, add the butter and melt it, add the finely chopped onion and brown it, being careful not to burn it;
At this point add the other half of the mushrooms and brown over low heat until cooked through;
Now add the rice and toast it well, for the simple reason that by doing so you will allow the grains to better absorb the flavour of the seasoning;
Now, ladle by ladle, add the vegetable broth and leave to cook on a low heat, taking care to always keep the rice covered with broth;
Ten minutes before, add the mushrooms that we sautéed and finish with more broth;
When the rice is cooked, remove from the heat and stir in a knob of butter and a generous handful of grated cheese;
We complete with plenty of chopped parsley (if you like), freshly ground pepper!
