freshly grated parmesan cheese and parmesan shavings
2 garlic bulbs
Heat oven to 170°C. Cut the bottom off the 2 garlic bulbs and place in an ovenproof dish in a double layer of tinfoil. Drizzle with olive oil, seal up the “packet” and place in the oven for 15 minutes.
Heat a large heavy bottomed saucepan. When hot add olive oil. Turn down the heat and add the onion. Stirring occasionally, do not brown the onion, just getting it translucent. This takes approx 8 to 10 minutes.
Add the stock to a separate saucepan and heat until simmering.
Add the rice to the onion and stirring constantly turn up the heat slightly. The rice should sizzle and change texture. “Tostatura”
Add the wine and turn down the heat again, as the wine evaporates stir gently to stop the rice from sticking.
When the wine has almost evaporated, add a ladleful of stock. Stir occasionally, massaging the grains. The risotto takes approx. 18 minutes to cook from the time the rice is added.
Clean the mushrooms with a soft cloth, chop then, not too finely.
Heat a pan and when hot add a knob of butter and some olive oil. Add the mushrooms and toss to coat.
Squeeze some lemon juice over the mushrooms and season. Cook the mushrooms over a medium heat until any water has evaporated. Remove from heat and set aside.
Remove the garlic from the oven and cool slightly. Squeeze the pulp from the skins into the risotto. Stir to combine. Add the mushrooms.
Continue adding ladles of stock until the rice has plumped up so the grains have a bite “al dente”. Remove from the heat, add the parmesan and butter, do not stir, just cover and leave to rest for 2 minutes.
Stir to combine and spoon into dishes, the rice should spread out slightly. Top with the rocket leaves and the parmesan shavings, drizzle with the little olive oil.