Mint Risotto

put the mint leaves in a marble pestle and, with the tamper, crush them until you get a paste. mix the butter and set aside. bring to the boil a pan with 3 and 1/2 cups (tea) of water until boiling. in a cast iron or thick-bottomed pan, sauté the onion in oil until the onion is transparent. add the rice without washing and the salt and sauté, stirring constantly, until the grains are shiny and grouped. add 1/2 cup (tea) of boiling water and cook, stirring constantly, scraping the bottom and sides of the pan until there is no more liquid. continue cooking and pour 1/2 cup (tea) of boiling water every minute. do not stop stirring, always scraping the bottom and sides of the pan until the rice is al dente. the risotto is ready when the grain is soft but firm. the result should be a moist preparation, but without broth. when the rice is 2 minutes away, add the mint and butter mixture. mix well, set the salt and remove from heat. serve after 3 minutes, accompanied by sautéed mushrooms with port wine: cook a frying pan with 3 tablespoons (olive oil) and 250 g of clean pleurotus mushrooms, sautéing occasionally, or until the mushrooms are "Al dente". add the leaves of 1/2 medium packet of parsley and salt to taste. sauté for another 2 minutes, remove from heat and distribute on two plates. in the same frying pan, place 1 cup (tea) of port wine, 2 star anise and freshly ground black pepper to taste. leave on the fire for another 6 minutes, or until you reduce the volume by one third. set the salt, remove from heat, drizzle the mushrooms and serve.