Risotto with frozen mushrooms and parmesan

COOKING:
1. Defrost the mushrooms, wash well and dry with a paper towel. Finely chop the mushrooms.
2. Finely chop the onion, and grate the garlic on a fine grater. Heat the olive oil in a frying pan, put the chopped onion and fry until golden brown, then add the grated garlic and fry lightly so that the garlic releases the smell. Then add the chopped mushrooms, add salt and fry over high heat.
3. When ready, put in a bowl and add finely chopped parsley and dill. Wrap the mushrooms so that they stay warm.
4. Put a piece of butter in the same pan and pour the washed rice (pre-let it drain well on a sieve), fry until transparent and until all the oil is absorbed. Then add salt and pepper, and begin to pour the broth, gradually, not forgetting to stir. Do not pour the whole at once, it is better every 5-10 minutes for a little, make sure that it does not burn. The broth should be boiling.
5. When the rice is half ready, add the mushrooms with dill and parsley (most of them). Then continue to pour the broth. When the rice is ready, check for salt and add the grated parmesan and mix well. Risotto is ready!
6. Put a serving ring on a plate, put the risotto in it, gently pressing with a spoon, remove the ring. Put some leftover mushrooms and cheese on top of the risotto. Decorate everything with pine nuts.
Bon appetit !!!