Risotto Ai Funghi

1. 1

   1 Heat oil in a large pan. Add garlic and cook for 2 minutes, then stir in mushrooms and cook until they begin to brown. Add parsley and cook for another 4 minutes. Season with salt and pepper and set aside.

2. 2

   2 Bring chicken stock to a simmer in a small heavy-based pan.

3. 3

   3 Heat extra virgin olive oil in a wide-based pan over a medium heat. Add onion, extra garlic and bay leaf. Cook until onion is translucent. Add rice and stir to coat every grain in oil.

4. 4

   4 Add wine to rice and stir with a wooden spoon until fully absorbed. Add half the stock, a ladle at a time, stirring until absorbed. Add mushroom and all juices to rice. Continue adding stock, a ladle at a time. Cook for a further 10-12 minutes

5. 5

   until rice has a little nutty centre.

6. 6

   5 Stir in butter and remove from heat. Add parmesan and stir. Season with salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.