500gRice, rich in starch such as Arborio or Carnaroli
400gShiitake Mushrooms, thickly sliced
1small Yellow Onion, finely diced
150mldry White Wine
3Chicken bouillon cubes diluted in 1700ml water, to be kept warm.
60gUnsalted Butter
3tbspEVOO, extra virgin olive oil
100gParmigiano Reggiano Cheese, grated
1tspSea Salt
½tspfreshly ground Black Pepper
Instructions
Place a large pot or deep sauté pan on medium-high heat and add the olive oil. When hot we sweat the onions for couple of minutes.
Then add the rice stirring to get well coated with the oil. Toss for couple of minutes and then deglaze with the wine. Allow the wine to fully reduce and the alcohol to be evaporated.
Then add the mushrooms, give it a good toss and start adding a ladle or two of the chicken broth at a time, lower the heat to simmer and stir. While stirring wait until all liquid has been absorbed and repeat.
Halfway to the consumption of the broth we add the salt and pepper. Keep on stirring, allow to reduce, you want a creamy but not runny risotto and when al-dente remove from the fire and stir in the butter and 70 grs of the Parmigiano Reggiano cheese. Stir well and put the lid on for 2 minutes for the flavours to come together.
Serve the risotto in a flat dish and top-up with the remaining Parmigiano Reggiano cheese.