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Ingredients
- 350 g fresh cepes or wild or button mushrooms plus 25g dried cepes (soaked)
- small onion finely chopped
- 350 g risotto rice
- 1 glass dry white wine
- 1 L Chicken or vegetable broth
- extra virgin olive oil
- salt and pepper
- 50 g butter
- 75 g grated parmesan cheese
Preparation
Step 1
Cook the onion in oil in thick bottom pan until light golden, add the rice and cook for a couple of minutes stirring continuously. Add the white wine, when reduced to almost nothing, add a couple of ladles of the boilin stock, reduce the heat and stir occasionally, adding more stock as required.
Add the chopped mushrooms (if using dried, use water they have soaked in). The cooking process should take approximately 20 minutes. When the rice is 'al dente' remove from the heat, and finish by stirring in the butter and parmesan cheese. Check for taste and serve immediately.
The rice grains should be separate and the risotto slightly runny and creamy.