This deliciously creamy Risotto is packed with umami flavours, fully loaded with garlicky, buttery mushrooms and oozing with parmigiana cheese. Considered an Italian classic it’s perfect for an evening centred around the table with friends and BIRRA MORETTI Sale di Mare.

Serves 4

Method

1. In a hot pan sauté the garlic and mushrooms for around 4 minutes.
2. Add the finely chopped shallot and parsley and cook for a further 3 minutes.
3. Add the rice to the same pan and lightly toast for a couple of minutes.
4. To the pan, add the vegetable stock and cook for a further 18 minutes.
5. Once cooked, take off the heat and add the butter, parmigiana cheese, salt and pepper using the residual heat to melt the two.
6. Finish by garnishing with chopped fresh parsley.