Risotto with fresh Mushrooms

A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. 

What you need:

• 350-500g mixed fresh mushrooms, cleaned and sliced
• 1 medium onion, finely chopped
• 125g butter
• 350g arborio rice
• 1 litre good stock (I used homemade vegetable stock)
• 150g fresh parmesan, grated
• 1 tbsp best olive oil
• salt and freshly ground black pepper

How to prepare it:

1. In a large pan bring the stock almost to the boil and keep hot on a the lowest flame.
2. In another pan melt the butter and sweat the onion until softened. Be sure it will not be browned.
   Add the sliced mushrooms and cook for a few more minutes.
3. Add the rice, stir well and cook until well coated and slightly translucent.
4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked. And the rice is done when tender but still just a tiny bit chalky in the middle.
5. Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan.
6. Serve at once with the rest of the parmesan on the table.