Risotto ai Funghi

Ingredients

Quantities are for one portion.

• 20 gparmesan cheese, grated
• 15 mlolive oil
• 300 mlvegetable stock
• salt and pepper to taste
• 150 gmushrooms, sliced
• 1onion, finely diced
• 10 gbutter
• 2garlic cloves, minced
• 70 garborio rice
• 10 gfresh parsley, chopped

Method

1. Heat the vegetable stock in a small pot and keep it warm over low heat.
2. Heat the olive oil in a pan. Sauté the sliced mushrooms until browned. Remove half of the mushrooms and set aside.
3. Add the finely diced onion and garlic to the remaining mushrooms in the pan, cooking until soft.
4. Add the dry arborio rice, toasting it slightly in the pan.
5. Begin adding the warm vegetable stock a ladle at a time, continuously stirring the rice until the liquid is absorbed before adding more.
6. When the rice is tender and creamy, turn off the heat. Stir in the butter, grated parmesan, fresh parsley, and the reserved mushrooms.
7. Serve the rich, creamy risotto immediately on a warm plate.