In a large pan, cook the cleaned mushrooms with a drizzle of olive oil and a garlic clove to add flavor. Add a few mint leaves, making sure the mixture doesn’t dry out or burn.

In another pan, melt the butter over medium heat. Add the rice and toast it for a few minutes. Gradually add the vegetable broth, which should be prepared ahead of time with carrot, celery, onion, bay leaf, a few peppercorns, and salt.

Turn off the heat and let the risotto rest for at least 4 minutes. Plate as desired and garnish with a few fresh mint leaves and a drizzle of extra virgin olive oil.

Cook the rice for the recommended time. Five minutes before the rice is done, add the cooked mushrooms and finish cooking, making sure there isn’t much broth left at the bottom.