Risotto de "mote" wheat with easy mushrooms

Prepare your ingredients: wash, peel and chop the onion in cubes; wash and chop the fine cilantro; Clean and cut the mushrooms in quarters.

Boil the "mote" Ready about 10 minutes (you can do it in milk if you want to give you more flavor), strain and wash.

Skip the mushrooms with half of olive oil and half of butter, add the cilantro, add salt and pepper and reserve.

Put a pot over high heat, add the rest of the oil and butter, then onion and lower the intensity of the fire. Skip until it is translucent. Incorporate the "mote" of wheat already cooked and sauté for 5 more minutes.

Add white wine and boil until it is reduced by half. Incorporate the cream, mixing well.

Add half of the Parmesan cheese, the Merquén and a little salt and pepper, then the mushrooms already sautéed and stir until the cheese melts. Tapar and let stand 5 minutes.

Before serving, spinning grated Parmesan cheese.