Risotto with oyster mushrooms and green olives

Ingredients:
– 1 pack of oyster mushrooms (250 g)
– 1 onion
– 600 ml of broth
– 400 g of arborio risotto rice
– 1 glass of dry white wine
– 60 g of parmesan or grana padano cheese (40 g for the dish + 20 g for sprinkling)
– 4 tablespoons of butter
– sliced green olives OLE!
– a large handful of parsley
– 70 g of diced guanciale (you can use pancetta bacon) – optional
– 2 cloves of garlic
– fresh pepper

Slice the oyster mushrooms into strips. Melt two tablespoons of butter in a pan, add the chopped onion, chopped garlic cloves and *meat (optional). Fry until golden brown and add the oyster mushrooms. Fry until the mushrooms are soft.
Only now season everything with pepper – salt is optional, but it shouldn’t be necessary. Add olives and fry for a while longer. Remove from the pan. Add butter to the same pan (don’t wash it), add the rice. Fry for a while “dry”. Add the wine and wait for it to evaporate. Then gradually add a ladle of hot broth.
Stirring, wait until all the broth is absorbed, then repeat the operation. Do this until the end – do not speed up the process. At the end of preparing the risotto, gradually add the grated parmesan and previously fried oyster mushrooms along with the rest of the ingredients. Add half of the chopped parsley.
Season with fresh pepper and sprinkle with herbs and cheese. Serve hot.