Funghi Risotto

I didn't like risotto. I don't know why, but that was the kind of food that could turn my stomach around. Maybe it was because when I thought about risottos, all that came to my mind were those disgusting doggy-bag mixed rices.. Whatever, I just didn't like it! It happened that my dear aunt learned how to make them. Last year's mother's day, the main dish was risotto. And you can imagine what happened. I fell in love with it. She made leek and funghi risotto. What a delicious treat, I had actually never had a real risotto before! And now I proudly present you, my first real risotto! Hope you all enjoy it as much as I did!

Funghi Risotto

from here

Ingredients:

2 cup arborio rice
20g chopped dried funghi
1 cup white wine
½ onion, chopped
4 tbsp butter
1 ½ litres hot meat stock
4 tbsp grated parmesan cheese

Directions:

Soak the mushrooms in hot water for 30 minutes, then drain well. Keep the stock hot in a pan over low heat ehilr making other things. Heat 3 spoons of butter in a large, heavy based saucepan and add the onion. Fry over a gentle heat for 2-3 minutes, until softened. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add 1/3 of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Roughly chop the soaked mushrooms and stir into the risotto, along with the rest of the butter, salt and pepper. Serve with freshly grated Parmesan cheese.