Mushroom risotto in a parmesan basket

This time I have innovated, making a parmesan basket in which I have served the risotto, and it is very tasty and delicious! So if you want to surprise your guests or family, with this risotto, I have made a basket of parmesan. mushroom risotto in a parmesan basket you are going to succeed!

INGREDIENTS: (for 4 pax)

1 glass of round or special rice for risotto (carnaroli)
Approximately 750 ml of beef broth.
1 clove garlic
1 spring onion
Olive oil
Dehydrated mushrooms (boletus, chanterelles, chanterelles, chanterelles)
Grated Parmesan
One tablespoon of liquid cream
Salt
Parsley

STEP BY STEP RECIPE:

The first thing to do is to soak the mushrooms in water to hydrate them.
Then we put on a baking sheet a baking paper, and with the help of the grater we make four little piles of grated Parmesan cheese separated from each other, so that when we crush them with the hand, we have four circles of about 14/16 cm in diameter. We put it in the oven at 200 degrees until golden brown, about 10 minutes.
Meanwhile, chop the garlic very fine and the onion in brunoise and poach it with a little olive oil and a little salt, in a saucepan over very low heat until transparent.
We take the cheese out of the oven, and with the help of a spatula and carefully because they will burn, we place them on a small bowl turned upside down and press to give it a bowl shape, so that when it cools (which it does very quickly) it has taken the same shape, and thus when we turn it over it will also have a bowl shape as a basket to then serve our Risotto!
Add the drained mushrooms and another pinch of salt and turn up the heat a little so that the water from the mushrooms evaporates and everything is sautéed together.
Then add the rice and stir to mix all the ingredients well and start adding the hot broth, little by little, stirring constantly with a wooden spoon. As it absorbs the broth, we add more but never leaving the rice dry. More or less, at medium heat, in 18 minutes the rice will be done, and all the broth will have been absorbed, but if you see that it is finished before that time and the rice is still raw, then use more broth (the quantities of liquid vary according to how high the fire is or not, the type of rice...).
Add a couple or three tablespoons of grated Parmesan cheese and stir to break it up as well as a splash of cream to give it creaminess.
Put enough parmesan to fill the basket and sprinkle a little parsley on top. Serve and eat immediately!