1. Chop the onions, fry them with the rice in olive oil without coloration; then add the white wine and evaporate until almost dry. Add the chicken stock and cook for 14mn while stirring regularly.
2. Add little by little the butter, some of the parmesan, mascarpone, a little olive oil. make sure the consistance is onctuous. If too hard, add a spoon of whisked whipped cream.
Season at taste.
3.Clean the mushrooms with a damp cloth. Slice the mushrooms and quickly fry them in a hot pan with olive oil. Pat dry them. In the same pan add some butter and bring to the heat until brown. Add the ceps and when cooked serve on top of the rice in a bowl.
4. For the parmesan dentelle: mix 90g of grated parmegiano regiano and 10g flour. Cook the mix on a non-stick pan for 1 mn on each side. Let it rest and place on the risotto.
5. Enjoy