RED WINE RISOTTO

Preparation Method :

• Pour the stock and wine into a large saucepan and simmer gently.
• Melt half of the butter with the oil in a heavy-based saucepan. Add the garlic and onions, and sauté gently for 5 minutes.
• Add the rice and stir well to coat each grain with the butter and oil. Add enough stock to just cover the rice and stir well.
• Simmer gently, stirring frequently. When most of the liquid is absorbed, add more stock.
• Continue adding the stock in stages and stirring until it is absorbed.
• When half the stock has been incorporated, add the mushrooms and season with salt and pepper. The rice should be stained with the red wine giving it a rich, dark red color.
• When all the stock has been added, and the rice is just cooked with a rich, creamy sauce, add most of the Parmesan and the remaining butter and mix well.
• Garnish with a little grated Parmesan and serve with the remainder of the bottle of red wine.