Time and time again this recipe scores very highly and many people say it’s their favourite.
200g (7 oz) mixed wild mushrooms (For a milder flavour use ordinary mushrooms)
1 onion, chopped
1 – 2 garlic cloves, chopped
1 small sprig of fresh rosemary, chopped
100g (4 oz) unsalted butter
1 large glass dry white wine
500g (1lb 2 oz) risotto rice
sea salt and freshly ground black pepper
1.5 litres (2 and a half pints) chicken or vegetable stock (kept simmering)
Freshly grated Parmesan for serving (optional)
Clean mushrooms carefully and then chop them.
Put the onion, garlic and rosemary into a large heavy-based pan with half the butter.
Fry gently together until the onion is soft.
Add the chopped mushrooms and stir together thoroughly.
Cook the mushrooms until just soft.
Add the wine, stir and wait for the alcohol to boil off.
Stir in the rice and heat through until hot and shining.
Season with salt and pepper, then begin the cooking process.
Add a little hot stock at a time and wait for the rice to absorb it.
Stirring thoroughly each time you add more stock.
Continue in this way for about 20 minutes until the rice is tender and all the grains are plump and fluffy.
Remove from the heat and stir in the remaining butter.
Cover and leave to stand for about 3 minutes before transferring onto a warm plate to serve.
Serve the grated Parmesan cheese separately.
If the mushrooms are really flavoursome, then you may find the Parmesan not necessary.