SMOKE RICE

•  500g white mushrooms, thinly sliced
• 2 cups arborio rice
• 1 dry onion, very finely chopped
• 2 fresh onions, chopped
• 1 chili pepper, chopped
• 1 clove of garlic, chopped
• ½ cup dry white wine
• 1,500 ml hot meat broth (keep it in a pot next to the risotto, on a low heat)
• 2 tsp. tablespoons of butter
• 1 cup freshly grated parmesan
• 2 tsp. tablespoon chopped parsley
• 6 tsp. olive oil soup
• salt, freshly ground pepper

INSTRUCTIONS

In a large non-stick pan, pour 3 spoons of olive oil to heat well. Add the mushrooms and saute for about 10 minutes, stirring regularly, until they soften and take on a rosy red color. Season with salt and pepper, stir and remove from heat. Empty the mushrooms on a plate lined with kitchen paper. Return the pan to the heat and add the remaining olive oil to heat. Add the onions and saute for 2-3 minutes until they soften and take on a little color. Add the garlic, chili and rice and continue sauteing for another 3-4 minutes until the rice becomes transparent.Deglaze with the wine and as soon as it is absorbed for a pot add 1 cup of stock. Stir, reduce the heat to half and let the risotto simmer until almost all the stock has been absorbed.Add another cup of stock and continue cooking for about 20-25 minutes, adding stock each time you absorb the rice until the risotto has thickened.Just before you finish the process (about 20 minutes) season with salt and pepper, add the mushrooms, parmesan and butter. Mix well, and let the risotto boil for 2 minutes.Remove from the heat and serve immediately sprinkled with the chopped parsley.