Mushroom Risotto - cooking recipe

Ingredients

500 g carnaroli rice
50 g butter, to start
10 ml extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
100 g mushrooms, finely sliced
100 ml dry white wine
2 liters chicken stock
100 g butter, to finish
100 g parmigiano-reggiano cheese, finely grated
sea salt (to season)

Preparation

In a large pan heat butter and oil, add onions and saute until transparent.
Add garlic and mushrooms.
Add rice and stir until transparent.
Add wine, allowing it to evaporate.
Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
Keep adding stock, a little at a time, until rice is almost cooked.
Remove from heat, season and finish with butter and parmesan.
Rest it for five minutes with the lid on, then serve.