This creamy Italian rice dish, risotto ai funghi, combines mushrooms with Arborio rice gradually cooked in hot meat stock. Constant stirring gives it its signature velvety texture.
Cook the mushrooms in half of the butter over medium-high heat for 6 to 8 minutes. Set aside.
Cook the onion and garlic in the remaining butter over medium heat for 5 minutes. Add the rice and toast for 2 minutes.
Pour in the wine and stir until it evaporates.
Add the hot vegetable stock a ladleful at a time, stirring constantly over medium-low heat until each addition is absorbed. Cook for 18 to 20 minutes.
Stir the mushrooms back in along with the cheese. Adjust the salt to taste.
Serve hot.
Best eaten fresh. Store in the refrigerator for up to 1 day; add a little water or vegetable stock when reheating to loosen the texture.
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