You can use one type of mushroom or a variety of mushrooms (such as morels, chanterelles, shiitakes or porcini).
Note for the label:
How to prepare the risotto
In a large pot, cook the rice mixture in 2 tbsp melted butter for 1 minute, stirring to coat the rice in the butter. Over medium-low heat, add 6 cups (1.5 litres) hot chicken broth, about 1 cup (250 ml) at a time, stirring frequently, until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth as needed. Off the heat, add 1 cup (70 g) freshly grated Parmesan cheese and a knob of butter, if desired. Mix well until creamy. Adjust the seasoning and remove the bay leaves.
