Ingredients: serves 4-6
1 liter/1 quart chicken broth
3 T / 45g butter
1 small onion finely chopped
1 cup / 200g arborio rice
1/2 c to 3/4 c / 125-200 ml dry white wine
1/4 c / 30 g grated parmesan cheese
2 T chopped fresh parsley
For the mushrooms:
1 T olive oil
1 T / 15 g butter
1 garlic clove, peeled
1/2 pound / 225g wild mushrooms, trimmed and cut in small slices (1/4"/6-mm)
salt and pepper to taste
1. Cook the mushrooms: heat oil and butter in a skillet and add the whole clove of garlic. Add the mushrooms with salt and pepper and saute them, stirring often until they are tender and all liquid has evaporated, 5 to 8 minutes. Take from the heat and discard the garlic clove. Taste, adjust seasoning and set the mushrooms aside.
2. Heat the broth in a saucepan and keep it warm at the side of the stove. In a heavy-based saucepan, melt half the butter, stir in the onion and saute until transparent, 3 to 5 minutes. Stir in the rice and saute it, stirring constantly, until it absorbs the butter and looks translucent, about 2 minutes. Add the wine and simmer until reduced b y half. Add about 1 cup/ 250 of the broth and simmer, stirring until the rice starts to dry, 5 to 7 minutes. Continue cooking, stirring all the time and adding more broth in batches to keep rice moist, but not mushy. Rice should be tender and creamy; this will take 25 to 30 minutes and don't hesitate to use plenty of broth to achieve consistency.
3. Reheat the mushrooms in the skillet. When risotto is ready, stir them into the rice. Take it from the heat and stir in the remaining butter, the parmesan and the parsley. Taste, adjust the seasoning and serve.
Note: Risotto is best eaten at once (it can be kept warm for up to 15 minutes with the pan in a warm water bath but will stiffen.