600g pine mushrooms sliced
50ml olive oil
2 shallots diced
1 garlic cloves diced
1.2 litres chicken stock
300g carnaroli rice
100 ml Cinzano Bianco (Vermouth)
150 grated parmiggiano
150 g butter
Heat a medium size pan until hot, add the oil and saute the pine mushroom until cooked and golden brown and remove from the heat and set aside.
Meanwhile heat the chicken stock and set to the side.
Saute the shallots and garlic in a little olive oil until the shallots are translucent add 50g of butter until melted and then add the rice
Stir the rice until the butter has coated each grain. Add the Cinzano and let the rice absorb all the liquid and then add 1/3 of the chicken stock all the mushrooms and bring to the boil.
Simmer the rice with a lid on for about 5 minutes and shake the pan occasionally Add a further 1/3 of the stock and put the lid on for another 5 minutes. repeat this for the third time with the lid on until the rice has a creamy coating and is al dente, about 10 minutes.
Add the remainder of the butter and parmiggiano, season and serve.