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1 cup Arborio rice; 2-3 handfuls morel mushrooms; 800ml veal stock; ½ cup dry white wine; 1 clove garlic; 1 onion; 1 stick celery; fennel stalks; 1 tbsp olive oil; 1 tbsp clarified butter; 2-3 tbsp butter; 3-4 tbsp cream; 2-3 tbsp grated parmesan; salt, black pepper

Mushroom risotto (Risotto ai funghi)

Soften the finely chopped onion in olive oil on a medium heat. Add the rice and fry it for 3 minutes. Add the wine, stir and cook until all the wine has been absorbed. Add a ladleful of hot stock and stir until it too has been absorbed. Keep adding portions of the stock, stirring continuously for 20-25 minutes. Meanwhile wash the mushrooms and boil them in some boiling water for 10 minutes and drain. Crush an unpeeled clove of garlic with a knife and fry it in some butter on a low heat. Remove the garlic from the pan and add the mushrooms chopped into small slices. Fry them on a high heat for a couple of minutes, season well and add the cream. Heat the contents of the pan and remove from the stove. Add the mushrooms to the risotto together with the final ladleful of broth. Add the butter, cheese, finely chopped herbs and stir. Cover the pan with a lid and leave it to stand for a few minutes before serving.

Ризотто с грибами (Risotto ai funghi)

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Андрей (talerka).