Risotto ai funghi

In Italy, Risotto ai funghi porcini is a classic dish of the autumn, in Sydney is also perfect for these raining days at the end of summer.











Ingredients (4 serves):
1 cup arborio rice
7 porcino (or champignon) mushrooms
1 clove of garlic
parsley
half glass of red wine
olive oil
vegetable stock
creamy cheese (optional)

Grind the garlic and brown it in some olive oil in a pan. Wash and cut the mushrooms and some of the parsley, add to the garlic, cover and let it cook for half hour at low heat.

In the meanwhile, bring to boil 5 cups of water to which you add the stock. Add the rice in the pan and turn up the heat, stir continuously while adding the wine.

Let the wine evaporate then turn down the heat and add the boiling water covering completely the rice. Let it cook uncovered stirring from time to time and adding more boiling water as it evaporates. Once the rice is cooked, turn off the heat sprinkle with fresh ground parsley and add a spoon of creamy cheese if you like. Serve with Parmigiano, my favorite, and Buon appetito!