RISOTTO WITH MUSHROOMS AND TOMATOES

Preparation Method :

• Melt half the butter in a large pan and gently fry the onion and garlic until just soft.
• Then add rosemary and passata, mix together thoroughly before adding the tomato puree, wine and mushrooms.
• When the mushrooms have cooked down a little, add the rice and stir.
• Cook the grains until they are very hot and look opaque, then pour in the first ladleful of stock and stir until the liquid has been absorbed by the rice.
• Continue to cook the rice in this way, add stock and stir while the rice absorbs the liquid.
• When the risotto is creamy and smooth, but firm to the bite, remove the pan from the heat and stir in the remaining butter.
• Cover and rest for 5 minutes, then transfer the risotto onto a warmed platter and serve at once. Offer the Parmigiano Reggiano separately at the table.