Ingredients

1 kg mushrooms
300g Carnaroli risotto rice
2 onions
1 leek
6 garlic cloves
olive oil
30 g unsalted butter
500 ml Port wine
150 ml white wine
60 g parmesan cheese
salt
black pepper to taste
1 coriander sprig
2 l water

Preparation

Slice the mushrooms and set them aside.

For the stock, fill the bottom of the pan with a little olive oil and heat. Then add two crushed garlic cloves, one coarsely chopped onion and half the leek, and sauté. Then add about 200 g of the mushrooms, mix well and cook for about five minutes. Refresh with a little white wine, let the alcohol evaporate, add the water, and simmer for about twenty minutes.

Strain the stock into a pan, set aside and keep hot.

Heat some olive oil in a frying pan, add two crushed garlic cloves and sauté the remaining mushrooms. Cool them with a little port wine, let the alcohol evaporate, and set aside.

In another pan, add some olive oil, heat, and add a chopped onion, two crushed garlic cloves, and half a leek cut into half-moons. Sauté a little and add the rice. Mix well, refresh with the remaining port, and, when it evaporates, add the stock little by little. Season with salt and pepper to taste.

Cook on a low heat, stirring constantly, and, when the rice is almost cooked, add the mushrooms and a little chopped coriander. Adjust the seasoning, and when the mixture reaches a creamy texture, turn off the heat, add the butter and mix well until it melts completely. Add some grated parmesan cheese, and mix it well again.

Finally, serve the rice in a deep dish, adding a little more parmesan cheese on top, and decorating with a pinch of chopped coriander.