This is probably the first recipe I learned to cook, as it is simple to prepare and delicious to taste. It is a traditional Italian rice recipe, originally prepared as an autumn festive dish in Northern Italy. If fresh porcini are available, these will add a special flavour to this preparation.

Ingredients for 2 people:

• 200 g of risotto rice carnaroli or brown rice
• 200 g of fresh mushrooms, preferably porcini, or 40g of dried mushrooms
• 1/2 litre of chicken or vegetable stock
• 1 small glass of white wine
• 1 small onion
• 1 clove of garlic
• a knob of butter
• 50g of grated parmesan cheese
• chopped parsley for garnishing
• extra virgin olive oil
• salt and pepper

Preparation:

1. Finely chop the onion and the garlic and gently fry in a shallow pan for 1-2 minutes, in a couple of tablespoons of olive oil until golden but absolutely not burned;
2. Add the mushrooms cut in quarters and let them ‘sweat’ for a few minutes;
3. Once the mushrooms have expelled some of their water and have shrunk in size, include the rice, let it absorb the juices of the mushrooms and then add the glass of white wine;
4. Add hot stock a bit at each time to the rice, up until the rice is cooked and has absorbed all water and grains are well separated;
5. Adjust seasoning with very little salt salt and pepper, turn off the heat and incorporate a knob of butter to mantecate. Leave it to stand for 1 minute;
6. Serve with aboundant grated parmesan cheese on top and some parsley for garnish.

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