(Mushrooms risotto - Our recipe)

2 medium size Boletus edulis mushrooms or cultivated ones
4 tablespoons extra virgin olive oil
2 tablespoons dried chives
2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried one)
1 teaspoon dried bay leaf
100 ml (4 fl oz - 1/2 C) white dry wine
700 ml (25 fl oz - 3C) vegetable stock
200 g (7 oz) Italian arborio rice
Parmesan, if you like

Time:
preparation: 15 minutes
cooking: 20 minutes
Difficulty:
medium
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Clean the mushrooms removing any lumps of earth and other impurities with the tip of a knife blade. Brush off grit and dirt with a toothbrush. Do not rinse them with running water; you could loose their delicate taste! Moisten some absorbent kitchen paper and clean them accurately. Slide them lengthways.
Put them in a saucepan with olive oil, herbs and some water. Simmer over a low flame until the water is well reduced.
Meanwhile prepare the vegetable stock and keep it over a weak flame so that it is not cold when the moment comes for its addition.
Add rice and cook for 3-4 minutes until it looks milky. Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Shortly before the end of cooking time, whip in grated Parmesan, if you like.
Serve after 5 minutes.

Note

- You can also use frozen mushrooms or dried ones. You have to cook them in the same way of fresh ones. The dried mushrooms must be soaked.
- The white dry wine can be substituted with a sherry glass of "Marsala" (kind of Sicilian wine) or "Mirto" (kind of Sardinian liqueur). Above all we suggest you this substitution in the case of cultivated mushrooms.
- You can also add saffron during the cooking, if you like it.