For the mushroom risotto, wash the arugula, pat dry and put some on the side, chop the rest of the arugula. Cut the onion into small cubes and fry lightly in hot oil (should not turn brown).
In the meantime, finely slice the cleaned mushrooms, halve them if necessary depending on their size, and fry them a bit as well. When the mushrooms have taken on some color, add the rice and fry briefly until it is slightly translucent.
Deglaze with white wine and reduce. Gradually add the hot soup in small amounts and let it simmer in between until only a little liquid is left.
Stir again and again. Repeat until the soup is used up. After the last pass (there should still be a little liquid left), season with pepper and salt, mix in Parmesan and arugula and let stand briefly.
Arrange on plates, sprinkle arugula and freshly grated pecorino over the finished risotto.