Method

Heat the 1/2 cup oil oil in a large saucepan or Dutch oven. Stir in chopped onions and cook slowly. When onions become translucent, NOT BRON, add chopped garlic, stirring with a wooden spoon to break up the slices that stick together. Cook for one minute.

Add rice. Sauté briefly (1 to 2 minutes), stirring to coat each grain. Add the white wine to the pan and cook, stirring frequently, until the wine is absorbed, 3 to 5 minutes.

Add just enough chicken stock or broth to cover the rice, about 2 - 3 cups, and cook, stirring stirring, stirring, until the liquid is absorbed, 7 to 10 minutes more.

Continue adding stock, 1 - 2 cups at a time, stirring frequently.

Meanwhile, in between stirs, in a medium skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the mushrooms and saute until soft and rendering their liquid,  about 3 to 4 minutes.

Raise the heat on the risotto to high and stir in a large pinch of salt and the tomato. Cook, stirring , until the rice is almost al dente, tender but still very chewy, about 7 minutes more. Stir in the sauteed mushrooms.  If necessary add  enough of the remaining stock to cook the rice to doneness, very tender and creamy, but still al dente.

Remove the pan from the heat and beat in the chilled butter and 1/4 cup of the Parmigiano-Reggiano cheese. Stir in parsley and season to taste with salt and pepper.

Serve immediately with a heaping bowl of cheese on the table so each diner can suit their taste.

Serves 4 - 6

Contributor: pat ciesla

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