RISOTTO WITH MUSHROOMS

Preparation Method :

• Melt half the butter in a large pan and gently fry the onion, garlic and rosemary until the onion is soft.
• Check the mushrooms carefully, making sure that they are clean and free of any dirt or debris; wipe them clean if necessary and trim off any hard corners before chopping coarsely.
• Add the mushrooms and mix thoroughly with the other ingredients in the pan, cooking until the mushrooms are just soft.
• Add white wine and stir. Wait for the alcohol to evaporate, then add rice and seasoning.
• Heat rice until it begins to crackle. Add the stock a ladleful at a time, stir it continuously and wait until the liquid has been absorbed before you add the next quantity of stock.
• Continue in this way until the rice is tender but firm to the bite. Remove the pan from heat and stir in the remaining butter.
• Cover the pan and leave the risotto to stand for about 5 minutes before transferring to a warmed platter to serve.
• Offer Grana Padano or Parmigiano Reggiano separately. If the mushrooms are very strong the cheese may not be needed.