Mushroom Risotto

Finely chop the garlic, onion, and parsley. Grate the Parmesan cheese. Dissolve the broth cube in 600 ml of warm water.
In a heated pan with oil, sauté the onion until golden, then add the mushrooms and cook, stirring constantly, for about 4-5 minutes. More oil can be added if needed.
Add the finely chopped garlic and rice, stirring for 1-2 minutes. Pour in the wine and the dissolved broth. Let it simmer in the pan for about 20-25 minutes without stirring.
Once the rice absorbs the sauce, gently stir and season to taste. Add the CREMIO for cooking and mix for 1-2 minutes. Finally, add the Parmesan cheese and serve. Sprinkle with parsley.