Brown rice risotto with mushroom montagnolo

Ingredients

• 80 g mushroom Montagnolo
• 100 g brown rice
• 250 g vegetable stock
• 150 g mixed mushrooms
• 120 g chopped onion
• 10 g butter
• 1 garlic clove
• Mild olive oil
• Salt

Preparation

Cut the Montagnolo into cubes. Dice the onion and chop the garlic. Chop the mushrooms. Mix the brown rice and stock in a saucepan, cover and cook over a low heat for about 45 minutes until the stock has been absorbed. Heat a drop of oil in a pan, and lightly sauté the mushrooms. Season. Set aside.

In the same pan, fry the onion and chopped garlic with a drop of oil over a medium heat, stirring until translucent. At this point, add ¾ of the sautéed mushrooms, rice, cheese, salt and butter. Stir well until all of the ingredients are mixed.

Use a mould to present the risotto and finish with the rest of the sautéed mushrooms on top. Add a drizzle of oil before serving.

Notes: To enhance the flavour, you can add a spoonful of dried mushrooms when cooking the rice.