Risotto con Fungi (Italy)

BRAISED RICE WITH MUSHROOMS

From my personal Authentic Recipe Collection

This is a simple yet tasty dish from Italy. Serve with tossed salad, sauteed vegetables, lentil soup, bread and Italian wine.  A wonderful light rice dish for the winter.

This recipe is very easy to make, and does not take long to prepare.  Vegetarian can use vegetable stock and enjoy this traditional recipe.

Ingredients           Serves  4-6

3 oz. [3/8 cup] butter
1 medium-sized onion, finely chopped
1 garlic clove, crushed
1 lb. [2 2/3 cups] Italian rice, such as aborio
3 fl. oz. [3/8 cup) dry white wine
2 pints [5 cups] boiling beef stock
10 oz. mushrooms, wiped clean and sliced mushrooms
1/4 cup sliced celery
½ teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
¼ teaspoon black pepper
2 oz. [1/2 cup] Parmesan cheese, grated

Preparation

· In a large, heavy saucepan, melt 2 ounces [1/4 cup] of the butter over moderate heat. When the foam subsides, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

· Add the rice to the pan, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the heat so that the liquid is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed add another one-third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.

· Stir in the mushrooms, celery, nutmeg, cayenne, salt and pepper and cook, stirring occasionally, for 3 minutes. Stir in the remaining butter and the grated cheese and mix well to blend. Simmer for I minute, stirring frequently.

· Remove the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.