2 medium fresh portobello mushrooms
1 shallot, finely chopped
1 clove of garlic, minced
1 litre vegetable or chicken stock
1 cup Arborio rice
1/2 cup white wine (Marsala or other flavorable white wine)
2 Tbsp. butter
1 Tbsp. Virgin Olive oil
30 g. grated Romano cheese
20 g. grated Parmigiano cheese
Handfull chopped parsley
1. Slice mushrooms in medium chunks. Put stock on low fire and keep it simmering during all cooking time. Stock should be hot, so when it will be added to rice it will not stop rice from cooking though.
2. Heat 1 Tbsp of butter and 1 Tbsp. of olive oil heave skillet (i used cast iron) on medium heat.
3. Add shallots and garlic and fry until transparent. Keep stirring all the time.
3. Add half the mushrooms to pan and fry for about 2 minutes, until mushrooms will become slightly brown.
4. Add rice and fry for 5 minutes, keep stirring until rice is fully covered in oil.
5. Pour wine. Let it be evaporated by 1/3.
6. Reduce heat to law, add remaining mushrooms and 1 cup os stock, season with salt and pepper. Keep adding stock and stirring for 15-20 minutes. Next cup of stock should be added only after previous one absorbed and level of liquid dropped to 1/3. Do not stop stirring. If you run out of stock add some hot water.
7. After 15 minutes pass - try the rice. If it is almost tender, but slightly hard in the middle - it is done. Simmer until remaining liquid will be absorbed by 90 %.
8. Stir in 1 Tbsp. of butter and all grated Romano. Remove from heat.
9. Close your pan with lid and let stand for few minutes. at this point risotto will gain its creaminess.
10. Stir in some parsley and serve. Garnish with some Parmigiano and more parsley.