Wash and cut the mushrooms and wild mushrooms

Sauté with chopped garlic until the water evaporates

Set aside the mushrooms and wild mushrooms

Peel the onion and sauté with 1.8 oz of butter (about 25 grams)

Let them soften over low heat

After 15 minutes, add the rice and the cup of white wine, let it boil until the wine evaporates

Add the vegetable broth and cook over low heat until it evaporates

Add the mushrooms and wild mushrooms to the rice with the remaining 1.8 oz of butter (about 25 grams)

Add the 1.8 oz of Grana Padano cheese (about 50 grams)

Time to plate!