A light, attractive dish, Risotto con Funghi (ree-saw-toh kohn foon-geh) is a mixture of Italian rice, mushrooms, onion and grated cheese. It makes an excellent accompaniment to I’egato alia Veneziana or it may be served with garlic bread and a mixed salad as a light lunch or supper.3 oz. butter
1 medium-sized onion, finely chopped
1 garlic clove, crushed
1 lb. Italian rice, such as Avorio
3 fl. oz. dry white wine
2 pints home-made beef stock, boiling
10 oz. mushrooms, wiped clean and sliced
½ teaspoon grated nutmeg
1 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
2 oz. Parmesan cheese, grated
In a large, heavy saucepan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the rice to the pan, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the heat so that the liquid is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed add another one-third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.
Stir in the mushrooms, nutmeg, cayenne, salt and pepper and cook, stirring occasionally, for 3 minutes. Stir in the remaining butter and the grated cheese and mix well to blend. Simmer for 1 minute, stirring frequently.
Remove the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.