The rice challenge: #2 Risotto ai funghi cantarelli

Dear opponent, I'm sorry if my comment on the sandwich challenge has upset you. It was sincere. Hopefully, I will trounce your rice recipe with my risotto. You can use many sorts of mushrooms, I decided to go with chanterelles.

For this recipe I suggest you find the right products, especially the rice. It has to come from Arborio, Italy. If you use non sticky rice, this will not work. You also have to be prepared to stir a lot and not leave your pan unattended, otherwise it will be a mess.

 

Let's get started:

Cook the mushrooms in olive oil, then put aside.

In the same pan, sweat the sliced onion then add the rice and cook for a couple of minutes until pearly.

Deglaze with the wine and let it reduce. Crumble the stock cube and cover the rice with water. Reduce the heat and stir until the water evaporates, add more water and continue stirring until the rice is cooked (that should take between 16 to 18 minutes).

Remove the pan from the heat, add the butter and sliced parmesan, cover and leave to melt for 2 minutes so it gets nice and creamy. Add salt and pepper (to taste), sprinkle parsley and a few parmesan slices and enjoy while hot!