Risotto con funghi

Long time no news - things are really slow and boring, no plans ahead, apart from holiday in Napoli in one month - well, I should say we are coming to visit my BF's parents and attend his cousin's wedding, rather than going on holiday. But I am really looking forward, it seems it is gonna be the only holiday of this year.

So, while I have no plans for travel and there is not so much to write about, I have at least one pleasure to share - risotto. There is just few things I love better than really good risotto with mushrooms or shrimps.

Last night I was really tired, but the cooking got me super excited. The thought to create something delicious out of simple ingrediences makes me so thrilled. So here is the recipe I got from my italian (hope)soon-to-be-father-in-law:

Portion for 4:

300g Arborio rice

300g mushrooms (I love to use porcini or chanterelle, but champignons can do too)

1l vegetable stock (can be also chicken or beef, just try avoide the cube)

1 medium onion (white or yellow)

1 clove of garlic

0,2 l white wine (preferably dry)

160g butter

50g parmesan cheese

3 table spoons of olive oil

salt and pepper

Instructions:

Heat the extra virgin olive oil over the medium flame and add the finely chopped garlic and onion. Fry for 5 minutes until soft. Then add the rice and stir until all rice grains are coated with the oil, about 1 minute. Pour over the wine and let it bubble while stirring often. Once the wine is evaporated, keep adding the vegetable stock, one scoop a time, stirring frequently. Continue for about 18-20 minutes (follow instructions on rice box), untli the rice is creamy and tender.

On separate frying pan, warm up 100g of butter until softened. Add chopped mushrooms and fry until golden brown. In the end, add salt and pepper.

Once both rice and mushrooms are cooked, add mushrooms to risotto and stirr to combine - keep few mushrooms aside for decoration. Turn the heat off and mix in 60g of butter and 50g of grated parmesan cheese. Put the lid on the pot and let the risotto to relax for 5 minutes, than add salt and pepper to your taste.

Serve in soup plate, put some mushrooms and parmesan cheese on top and ENJOY!

PS: If you ever manage to get good wine from Orvieto, Italy, definitely go for it - it is AMAZING!!!