Mushroom Risotto with Sant’Andrea Rice

Ingredients

• 320 g Rizella Kocani Sant’Andrea Rice
• 400 g mushrooms
• 1 onion
• 1 l hot vegetable stock
• 100 ml dry white wine (optional)
• 2 tablespoons olive oil
• 40 g butter
• 60 g grated hard cheese (Parmesan or kashkaval)
• salt, pepper and parsley

Method

1. 01Slice the mushrooms and fry them in half of the oil for 5 minutes. Set aside.
2. 02Fry the finely chopped onion in the rest of the oil for 3 minutes, until soft.
3. 03Add the rice and stir for 2 minutes without liquid, until the edges of the grains turn translucent.
4. 04Pour in the wine and stir until it evaporates. Then add the stock a cup at a time, stirring until each is absorbed, for about 18 minutes.
5. 05Return the mushrooms. When the rice is soft but still slightly firm at the centre, take it off the heat.
6. 06Stir in the butter and cheese, cover for 2 minutes, season and sprinkle with parsley.