Risotto con funghi

Risotto Con Funghi
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Mmmm .. so many things to love about risotto. That wonderful rich and creamy taste, with a beautiful blend of aromas infused. Making risotto takes a bit of patience, and a good quality Arborio rice. I just started using Scotti Arborio lately, and it makes the best risotto by far. The trick is letting it cook slowly over medium - low heat and constantly stirring to create the richness. Most people cheat and add a bit of cream or milk, but it's not necessary if you aren't in a rush. Garnish with some parmigiana shavings, and a little basil, and you can easily impress friends .

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Ingredients:

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1 cup of Arborio rice

3-4 cups of chicken or vegetable stock

3 Tbspns Olive Oil

1 white or yellow onion, Medium

3 cloves of garlic

350 grams of sliced white mushrooms

1/4 cup of white wine, or a little more or less as you wish..

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Preparation:

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In a large pan, heat olive oil and add the onion and then the garlic. Slowly fry without colouring them for at least 10 minutes. When onions are soft, add mushrooms, another 5 minutes, stirring constantly. Add the rice, and stir for 3 minutes. Stir in wine – it’ll smell fantastic! Keep stirring until the rice has absorbed all the liquid. Turn the heat down to a simmer and keep adding ladle fulls of stock, stirring and massaging the starch out of the rice, allowing each ladle full to be absorbed before adding the next.

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Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Plate and serve with Parmesan, shaved or grated. Sit and enjoy the praise.

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Serves 4

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Yey - I finally took my own picture. Feel free to use it if you like, credit back is always appreciated.