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Mushroom risotto

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	normal/moderate
Number of people:	12
Ingredients:	1.800 g mixed mushrooms (mushrooms, chanterelle, boletus) 1.200 g risotto rice 12 shallots 6 bunch of parsley 6 cloves of garlic 240g butter 600 ml white wine 2,400 ml chicken broth 300 g freshly grated Parmesan cheese Olive oil Salt pepper Nutmeg

Preparation:

Wash and clean all the mushrooms, then chop them into large cubes. Peel the shallots and garlic and dice finely. Melt 1 tablespoon butter in a sufficiently large pan and cook half of the onions and garlic until soft. Add rice and stew. Deglaze the rice - onion - garlic - mixture with white wine then pour in the chicken stock. Allow the rice to simmer for about 12 minutes while frequently stirring. Remove the pan from the stove. Add the remaining butter and the Parmesan and stir. Heat the olive oil in a pan and add the remaining onions to the oil. Also, add the mushrooms and cook for 3 minutes. Put the mushrooms in the rice then season with salt, pepper and nutmeg and sprinkle with the chopped parsley. The food is excellent as a main dish and goes well with green lettuce.