Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
250 grams Arborio Rice
250 grams Chestnut Mushrooms Sliced
175 ml Dry White Wine
2 Vegetable Stock Cubes
750 ml Water
3 tbsp olive Oil
2 Shallots Finely Chopped
2 Garlic Cloves, Finely Grated
50 grams Parmigiano-Reggiano Freshly Grated
3 tbsp Butter
3 tbsp Chives Finely Chopped
1 tsp Black Pepper Freshly Ground
Salt to taste
In a saucepan, boil the water with the vegetable stock cubes, then lower the flame.
Meanwhile, in a large saucepan, heat 1½ tbsp of oil on a medium-high flame. Cook in the mushrooms until soft, add some salt and black pepper, remove the mushrooms, set aside.
In the same pan, add the rest of the oil and a tablespoon of butter. Then, add the chopped shallots and garlic, cook until the shallots are soft.
Add the arborio rice and cook for a minute, then pour the wine continually stirring until the wine is fully absorbed and evaporates.
Add ½ cup stock to the rice, and stir until the stock is absorbed. Continue adding stock ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, for about 15 to 20 minutes.
Stir in mushrooms, and it should start to become creamy, plump and tender; by the time the final quarter of stock is added, the rice should be almost cooked.
Continue stirring until the rice is cooked, take the pan off the heat, add the butter, grated parmigiano cheese and chives, mix well until the butter and cheese has combined.
Garnish with some grated parmigiano, chopped chives and serve hot.