PRIMI PIATTI : ＲＩＳＯＴＴＯ
　　　　


Risotto con Funghi

350g rice
15g dried mushrooms (or 150g fresh mushrooms)
50g butter
50g parmesan
1/2 onion
1 1/2L stock
white pepper

Melt 40g of butter in a frying pan, add and brown the onion and then add the rice. Stir continuously,
gradually adding a ladleful of boiling stock at a time. When the rice is halfcooked, squeeze the mushrooms
and add them to the rice. Continue to stir until the rice is cooked. Finally, add 10g of butter,
the grated parmeson and the freshly-ground white pepper. Stir very well and serv hot.

Variation : Insead of the mushrooms you can use shellfish, gorgonzola or parmesan.

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