Ingredients

Preparation

• 2 shallots, finely chopped
• 250gr carnoli rice - Acquerello Organic carnoli rice is really good
• 10cl dry white wine
• 1 liter chicken stock
• 1 bay leave
• 1 tablespoon butter
• 60gr freshly grated parmesan cheese
• 300gr oyster mushrooms
• Olive oil
• Salt & black pepper

Heat the chicken stock and keep it warm. In a separate pan, sautée the shallots and the bay leave in olive oil until softened without coloring. Add the rice and turn up the heat. Fry the rice stirring for 1 minute until translucent. Add the wine and keep stirring. Once the wine has cooked into the rice, add a ladle of hot chicken stock and a good pinch of salt. Turn down the heat to a simmer. Keep stirring adding stock little by little. Make sure the stock is absorbed before adding more. This will take around 15 minutes. The rice should be soft but with a slight bite. Take off the heat. Add pepper, butter and parmesan cheese, stirring. Cover and let stand for 5 minutes before serving

Divide the risotto among 4 warm plate and top with the mushrooms.