Risotto with Mushrooms

Ingredients

• porcini mushrooms
• g rice
• onion
• parsley
• celery
• carrot
• spoonfuls olive oil
• tomato sauce
• clove garlic
• butter
• salt
• pepper
• parmesan

Instructions

1. Use porcini equal to half the weight of the rice. Make a battuto of onion, parsley, celery and carrot in three spoonfuls of oil.
2. Colour it, stop with tomato and water, season, boil a whole garlic clove in it then discard, and strain the soffritto.
3. Cook the chopped mushrooms in the strained soffritto and set aside.
4. Sweat the rice in butter, cook with hot water a ladle at a time, stir in the mushrooms at halfway, and finish with parmesan. Serves three.