Risotto ai Funghi / Risotto with Mushrooms

Ingredients- 

Butter ------------------------------------ 50g
Funghi ----------------------------------- 250g
Onion ------------------------------------ 1
White Wine ------------------------------ 175ml
Alborio Rice ------------------------------ 300g
Chicken Stock ---------------------------- 500ml
Salt & Pepper ---------------------------- To Taste
Parmigiano-Reggiano Cheese --------- 25g

Terminology-

Funghi (Italian) = Mushrooms (English)

Instructions-

• Chop the onion finely, remember in a risotto, the onion must be invisible.
  
  
• Slice each funghi in half and slice each half. 
  
• Heat a deep pan/pot and add the butter.  After the butter is heated add the onion and funghi.  Cook for 5 minutes until the funghi have soften.
  
  
• Add salt & pepper to taste but not much salt as we will be adding butter and cheese at the end and this will be salty as well.
• Add the wine, stir and let simmer for 5 minutes while stirring often.
  
  
• Add the rice, stir and let absorb the wine for 1 minute.
  
  
• From this point on we will be adding the stock, a ladle at a time, while stirring constantly and shaking the pan/pot so that it does not stick to the bottom of it.  Be prepared to do this until the risotto is done, 18-20 minutes.  Look at the tool I am using, I am doing this purposely to make sure when I stir, I stir everything and nothing gets left behind at the bottom.
• Add the first ladle of stock.
  
  
• Stir often while it simmers.  Once the rice has absorbed the liquid, add another laddle.
  
  
• By the 3rd ladle start trying the rice.  The risotto will be done by your 4th or 5th ladle.
• Once cooked to your taste, mine is soft but firm and crunchy, al dente, meaning to the tooth; take the pan/pot off of the heat to avoid the butter and cheese to curdle.
  
  
• Add 25g of butter and stir well.
  
  
• Add the cheese and stir.
  
  
• Add salt & pepepr if needed.
• Remember risotto is meant to be runny and not dry, the juice comes from the butter and cheese at the end but also from it's right cooking.
• Garnish if desired and enjoy!