Risotto ai funghi

Adapted from Memorie di Angelina

250 g Arborio, Vialone Nano or Carnaroli risotto rice
25 g salted butter
1 small (150 g) white onion, finely chopped
1 large clove garlic, minced
1/2 litre of vegetable/chicken stock
200 g of porcini mushrooms, fresh or about 50 g dried
a small bunch of flat-leaved parsley (I had dry thyme)
1 cupful of white, dry wine
100g freshly grated Parmesan Reggiano cheese

Soak dried mushroom in hot water for 20 minutes or, if fresh, chop up. Heat half the butter and olive oil in the saute pan over medium heat. Add onions and garlic and cook until fragrant. Heat the stock in a separate pot. Now toast the rice in the pan for a couple of minutes, stirring until coated in the oil. Add the wine and stir to evaporate. Now begin ladling the stock into the rice one ladle at a time. Continue stirring the rice and adding stock each time the liquid begins to dry up. Add the mushrooms. If you run out of stock, and need to cook the rice more, substitute the broth with hot water to avoid over-saltiness. When the rice grains are still al dente, add the rest of the butter, the parsley, and  freshly grated cheese. Salt and pepper to taste. Serve hot.

~Jessica

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