For the mushrooms sauté
Heat a non-stick frying pan over very high heat and put the olive oil.
Sauté each type of mushroom separately.
Transfer them to an absorbent paper and add salt.
For the risotto
Pour the broth to a saucepan and keep it warm throughout cooking.
Heat a large nonstick saucepan over medium to high heat, add the olive oil and sauté the onions.Add salt.
Add the Risotto 3αλφα rice for 1-2 minutes and stir until the rice is coated with oil.
Cook over medium heat until it softens to a nice golden color.
Put the garlic and fry for about 2-3 minutes.
Rinse with wine and allow to absorb completely before adding the broth. We want the alcohol to go away and the taste of wine to remain.
Add the warm broth in small portions, stirring constantly with a wooden spoon, and allow all the liquids to absorb before adding broth again.
Add the apricots and prunes and mix.
Add salt to taste.
The amount of broth should be large enough to cover almost all the rice and chill as a cream. Repeat the broth until we have the right texture. We don’t need to use all the broth.
Add the sautéed mushrooms and continue the broth until the al dente rice is done. We try at regular intervals.
Remove the pan from heat and add the thyme, parmesan and butter while hot stirring in circular motion. Serve while hot and creamy.