Risotto ai Funghi, Creamy Mushroom Risotto

Steps

1. 1

   Heat half the butter with the olive oil in a wide pan. Add the mushrooms and cook until deeply browned. Season lightly, then reserve a small handful for serving.

2. 2

   In the same pan, soften the shallot. Add the rice and stir for 1 minute, until the grains look glossy and lightly translucent at the edges.

3. 3

   Pour in the white wine and let it reduce almost completely. Then add the hot stock one ladle at a time, stirring regularly.

4. 4

   After 18 to 20 minutes, the rice should be tender with a slight bite. Off the heat, stir in the mushrooms, remaining butter, and Parmesan.

5. 5

   Cover for 1 minute, then beat the risotto vigorously until loose and creamy. Serve with parsley and the reserved mushrooms.