Risotto with Mushrooms:

Ingredients:

Butter

Salt

Pepper

Garlic (3 cloves)

Onions (1)

Arborio rice (300g)

Mushrooms (200

White wine

Parmesan

Parsley

Vegetable stock

Preparation: (for four persons)

First of all, we have to decide the type of mushrooms. This decision will depend on the season, the cost and obviously the flavour. We can choose also if we want them fresh or dehydrated (if we choose them dehydrated is important to keep the water used to hydrate them and to add with the vegetable stock). In this occasion, I choose “camagrocs” which in my opinion is a delicious mushroom.

Once we decided the mushrooms we put a frying pan on the heat with one tablespoon of butter (depending on the type of mushroom we will chop it or not). When the butter is melted we cook the mushrooms over a high heat and quickly. We don’t want to cook them a lot, just brown them. Then, we keep them back. In the same frying pan we add some more butter and we sauté the minced garlic cloves and the fined sliced onion over a low heat. When the garlic and the onion are cooked we add a half glass of white wine. We increase the heat and we blend vigorously it all trying to avoid burning it. Meanwhile we heat the vegetable stock in a saucepan and keep it warm until the end. When the alcohol is evaporated we turn down the heat and we add the rice (from my own experience we can use normal rice or “bomba” but the Italians recommend Arborio or Vialone Nano). At this time starts one of the clues of the risotto, we don’t have to stop stirring until the risotto is done. We stir the rice during two minutes and then we will add the hot vegetable stock in a continuous way during the entire cook while the rice absorbs it. We taste it and we throw salt and pepper according to our taste. Normally the rice needs 17 minutes cooking time (don’t forget to keep stirring the rice all the time!). About five minutes before the rice is done we add some grated parmesan, the mushrooms and the chopped parsley. We still stirring until the rise is al dente and that’s it! We cover the risotto for two minutes.

Enjoy your meal!!

In the photo I serve the risotto with cod and a fried asparagus