Mushroom Risotto

Peel and finely chop the onion, and slice the mushrooms into thinner pieces.

Take a deep-bottomed pan and heat the rapeseed oil over medium heat. Then add the chopped onion to the pan, reduce the heat to low, and sauté the onion for 4–5 minutes.

Add the sliced mushrooms and 1 tablespoon of butter to the pan, season with salt, and sauté for 4–5 minutes over low heat until the mushrooms soften and release their water.