Italian Risotto con Fungi

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Italian Risotto con Fungi

 

3/8 cup butter

1 medium-sized onion, finely chopped

1 garlic clove, crushed

2 2/3 cups Italian rice, such as aborio

3/8 cup dry white wine

5 cups boiling vegetable stock

10 oz. mushrooms, wiped clean and sliced mushrooms

1/4 cup sliced celery

1/2 teaspoon grated nutmeg

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Parmesan cheese, grated

 

In a large, heavy saucepan, melt 1/4 cup of the butter

over moderate heat. When the foam subsides, add the

onion and garlic and cook, stirring occasionally, for

5 to 7 minutes or until the onion is soft and

translucent but not brown.

Add the rice to the pan, reduce the heat to low and

cook, stirring frequently, for 5 minutes. Pour over

the wine and approximately one-third of the boiling

stock. Regulate the heat so that the liquid is

bubbling all the time. Stir the rice occasionally with

a fork. When the rice swells and the liquid is

absorbed add another one-third of the stock. Continue

cooking the rice in this way until it is tender and

moist but still firm.

Stir in the mushrooms, celery, nutmeg, cayenne, salt

and pepper and cook, stirring occasionally, for 3

minutes. Stir in the remaining butter and the grated

cheese and mix well to blend. Simmer for I minute,

stirring frequently.

Remove the pan from the heat and transfer the risotto

to a warmed serving bowl. Serve at once.

Serves 4 to 6.

 

 

 

 

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