Risotto with Wild Mushrooms

Recipe Name: Risotto with Wild Mushrooms

Story:
"It brings back so many great memories that I had with Julie in Venice!  She was at cooking school and I was at the mosaic school.  One day I took the water taxi to join her and Enrica Rocca …. It was at the end of the cooking day and waiting for me to taste and savor was the risotto with wild mushrooms!  It was heavenly.  And, once home Julie made this recipe often.  Always good." - Sheila

Years you've been making it: Since 2009

Author / Creator: Enrica Rocca

Submitted by: Julie

Ingredients:

320gr Carnaroli rice
500gr. mix wild mushrooms
20mils Olive oil
½ a large onion finely chopped                                                             
2 glasses dry white wine
Chicken stock (if available) or fresh or hot water with 2 chicken Knorr cubes
Parsley
Salt and pepper
20 gr. butter
30 gr freshly grated parmesan cheese

Serves 4

Directions:

Start by cleaning the mushrooms and break them into smaller pieces.

In a pan, add the whole garlic clove and the oil. On low temp let the oil infuse with the garlic and when it starts browning remove from the pan and add the mushrooms..

Stir fry for 10  minutes or more if necessary. Cooking time will depend on how much water the mushrooms will release.

In a separate pot add butter and when melted add finely chopped onions. Cover with a lid and let soften for as long as you can without letting them brown.

Add the wine and let evaporate on slow temp.

Add the rice and let fry for 1 to 2 min.

Start adding BOILING stock a bit at the time till rice is cooked(approx. 25 min.).

Season with salt and pepper, add butter and Parmesan cheese, some chopped parsley, and let rest for 5 minutes before serving.