Chris Risotto al Funghi
 

	1 litre	chicken stock
	2 tsp	olive oil
		a knob of butter
	1	finely chopped onion
	2	cloves of garlic peeled and finely chopped
	150 g	finely sliced button mushrooms
	4	large Portobello mushrooms
	50 g	dried porcini (soaked and rinsed)
		1 handful Italian parsley (chopped)
	400 g	carnarolli risotto rice
	150 ml	white wine
	70 g	butter
	115 g	grated Parmesan Reggiano

Heat the Stock
Gently sauté the onions and garlic in the olive oil and butter. When the onions and the grail are soft ass the rice and the heat the pan up. Constantly stirring the rice for 2 minutes, the rice will become translucent. Season with salt and pepper. Add the wine; as it disappears into the rice add, ladle by ladle, the hot stock. You must still constantly over a low heat.

Meanwhile pan fry the sliced mushrooms and the whole portobello mushrooms.Saeson with salt and pepper and sliced Italian parsley. Then leave it aside.

As the last label of stock is used, check if the rice is cooked (slightly al dente).Add the sliced mushrooms and the prepared porcini.
Take of the heat, stir in the butter and almost all the parmesan. It should be rich and creamy.
Serve into large plates, garnish with the Portobello mushroom and the rest of the parmesan cheese.
 
Enjoy! Chris Gibb

Chris Risotto al Funghi (download PDF 30 kb)