Italian Vegetables Recipes - Wild Mushroom Risotto Recipe

Ingredients

• 1/2 cup butter

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped

• 8 ounces mixed wild mushrooms or ceps, roughly chopped

• 2 tablespoons chopped mixed thyme and marjoram

• 2/3 cup dry white wine

• 2 1/2 cups risotto rice

• 6 1/2 cups hot Chicken or Vegetable Stock (refer recipe)

• salt and pepper

• shredded marjoram leaves, to garnish

• 1/2 cup Parmesan cheese, freshly grated, to serve

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Method:

1. Melt the butter in a large, heavy-based saucepan. Add the onion and garlic and sauté gently for 5 minutes, until softened, but not colored.

2. Stir in the mushrooms and herbs, and cook over a moderate heat for 3 minutes. Pour in the wine, bring to a boil, and cook, stirring until almost all the liquid has evaporated.

3. Add the rice and stir well to coat the grains with the butter. Add the stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding the stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes. Season to taste with salt and pepper.

5. Cover the pan and leave the risotto to rest for a few minutes, garnish with the shredded marjoram, then serve with the grated Parmesan.

Note: If you are not using ceps, try to obtain two or three different kinds of mushrooms to make a really flavorful dish. Alternatively, use a mixture of cultivated and wild mushrooms.