Risotto ai Funghi (Mushroom Risotto)

Instructions

If you are using dried mushrooms, soak them in 200 ml of warm water for at least 20 minutes, even if the packet suggests less. Once they are soft, chop about half of them finely and roughly chop the rest, and keep the soaking liquid. Fresh mushrooms need no soaking.

Melt half the butter in a medium frying pan or saucepan over medium heat. Cook the onion and garlic in it until the onion turns translucent, without letting either brown or burn. If they burn, throw them out and start again.

Stir in the rice and swirl it around until every grain is coated in butter, then leave it for about 30 seconds. Keep the heat low enough that the rice does not scorch.

Pour in the wine, which will fizz and steam hard, and let it cook off completely.

Add about half the stock a ladle at a time, stirring roughly every 2 minutes to release the starch. Add more stock whenever the rice looks in danger of drying out. Adding it gradually mainly affects texture rather than flavor.

After about 5 minutes, add the mushrooms and their soaking liquid, leaving behind any grit settled at the bottom of the container.

Start tasting after about 15 minutes, and expect it to take 15 to 20 minutes in all. The rice is ready when it still has a little bite, is creamy rather than runny, and spreads across a plate instead of sitting in a lump.

Take the pan off the heat and stir in the chopped parsley, the remaining butter and about 2 tablespoons of the Parmesan. Adjust the seasoning, let the risotto rest for about 2 minutes, and serve.