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Veggie Table - Show #10

Mushroom Risotto

10 ½ oz (300g) -- Fresh porcini mushrooms
3 oz (75g) -- Butter
1 Large onion, sliced
� lb (400g) -- Carnoli or Arborio rice
3 pints (1.75L) -- Vegetable stock
2 oz (60g) -- Parmesan cheese
To taste� Salt
To taste� Pepper

Heat half the butter in a pan, add the mushrooms and onion, saut� until soft. Prepare the risotto in the usual way. Remove from the hear and leave to rest for 1 minute, then add the remaining butter and the parmesan cheese; stir vigorously to obtain a very creamy, but not too liquid and not too firm risotto. Serve on hot plates, with a little black ground pepper over it.