Recipe: Mushrooms Risotto - Risotto ai Funghi

Ingredients:

1 1/4 pounds Fresh mushrooms of choice

garlic clove 1 1/2

Fresh parsley a few sprigs

Olive oil 1/4 cup/ 60 ml

Salt and pepper

3 tablespoons Unsalted butter

1 1/4 pounds Short-grain rice

1 1/2 quarts vegetable stock, hot or water

Fresh Parmesan cheese

Clean the mushrooms. Cut the mushrooms into small pieces.

Peel and finely slice the garlic clove. Mince the parsley.

Heat the olive oil in a frying pan and cook the garlic for 1 minute. Add the mushrooms and cook over high heat for 4-6 minutes, until almost all of the liquid has evaporated. Remove from the heat and add the minced parsley, salt and pepper to taste. Keep warm. Heat 1/2 of the butter in a saucepan. Fry the rice in the butter for 3-4 minutes over medium heat, stirring until the rice absorbs the butter. Gradually add the hot stock, while stirring continuously. After the rice has absorbed half of the stock, add the cut mushrooms and any cooking juices from the frying pan.

Gradually add the rest of the stock.

When the rice is ready, swollen and soft, add the remaining butter and season to taste with salt. Grate the Parmesan cheese and serve on the side. Serve hot.