Risotto of mushrooms (Risotto al funghi porcini)

This recipe is ideal to bring to the office, to surprise your guests in a special dinner ... it has an spectacular flavour!

Ingredients for 2 servings:

- 6.34 oz of rice “bomba”

- 28.21-31.74 oz of vegetable stock

- 5.29 oz of mushrooms

- 5.29 oz of wild mushrooms

- 3.52 oz of onion

- 1.41 oz of margarine

- 1.76 oz of parmesan cheese

- 3.52 oz of white wine

- 2 cloves garlic

- Olive oil

- Black pepper

- Sal

Recipe:

- Heat the vegetable stock and keep it hot in a ladle, without allowing it to boil.

- Cut the mushrooms and the wild mushrooms into thin slices.

- Peel the garlic cloves, cut them into very small pieces and fry over low heat in a pan with 5 tablespoons of oil.

- When the garlic is golden, add the mushrooms and wild mushrooms, a little salt and pepper and stir everything well.

- When the mushrooms are soft, remove the pan from the heat and reserve.

- Peel the onion, cut into cubes and fry over medium heat in a large pan with 0.88 oz of margarine and 2 tablespoons of oil.

- When the onion is soft, add the rice and stir continuously for two minutes.

- Pour the white wine and reduce the heat down until it has almost completely evaporated.

- Add the reserved mushrooms and wild mushrooms, and pour 3 scoops of the stock.

- Return to cook over medium heat, stirring often until it has evaporated almost of the stock, and continue adding a ladle of stock until the rice is done and the texture of the sauce is creamy.

- When the rice is just right, add the grated Parmesan cheese and the remaining margarine and stir for a while so until everything is well distributed.

Bon appétit!