Dice the onion and sweat with the rice in oil until translucent and deglaze with the wine. Simmer over medium heat, stirring constantly, adding the vegetable broth over and over again. Always wait with the liquid until it is completely absorbed by the rice.
After about half the cooking time, add the mushrooms, cleaned with a brush, and continue stirring.
When the broth is completely used (the total amount can of course vary), add the parmesan and stir in.
Finally, season with parsley and some paprika powder.
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