1 1/2 Tazza Riso Arborio o  Riso Vialone Nano
1 Litro Brodo di Pollo (o Vegetale)
2 Cipolle grandi
5 Spicchi d’Aglio
1/2 Bicchiere Vino Bianco
Parmigiano Reggiano Grattugiato Abbondante
Pepe Nero Fresco
Funghi Trifolati Abbondanti
Finely chop onions and crush the cloves of garlic.
In a large heavy based saucepan, sautee onions over medium heat in a generous amount of good quality extra virgin olive oil until transluscent.
Add crushed garlic and cook for a minute or two.
Add chopped mushrooms and cook for few minutes.
Add rice, and lightly fry over medium high heat for a minute, then add white wine.
In a separate saucepan, have stock ready at almost boiling temperature over low heat.
Add 1/2 cup or so at to rice mixture. Cover and cook over low heat.
Stirring frequently, keep adding stock little by little as required, never letting rice become too dry.
When the rice is done, take it off heat and add the grated cheese.
Stir vigorously for about a minute, so that the rice becomes creamy and smooth.
Serve immediately.