Risotto ai funghi
Serves 6

INGREDIENTS;

• 5 T butter
• 1 medium onion, finely chopped
• 1 lb mushrooms, cleaned and thinly sliced
• 1/2 cup dry Italian white wine
• 1 t fresh thyme or oregano, finely chopped
• 2 cups Arborio rice
• 5 to 6 cups chicken broth
• 1 cup freshly grated Parmesan cheese

 Frying pan, covered saucepan.

METHOD:

1. In a saucepan, bring the broth to a simmer and keep hot over very low heat.
2. Sauté onion in the melted butter in a heavy saucepan over medium heat until translucent.
3. Add the mushrooms and the herbs and sauté for a minute or two.
4. Add the rice, and continue cooking, stirring for 3 minutes until well coated with the fat.
5. Add the wine and simmer, stirring constantly, till absorbed by rice, about 2 minutes.
6. Start adding the stock a cup at a time as per instructions for risotto till done.
7. Turn off the heat. Add half the Parmesan, stir, cover and let sit for 2 minutes.
8. Place on a warm serving platter.
9. Pass the rest of the cheese at table.

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