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risotto alla Milanese Risotto with chanterelles and strips My bacon

Dear friends, yesterday evening I have been working to prepare a dinner quite thirty, accompanied by a glass of red wine. As we all know us women, a man pampers even the culinary point of view every now and then it is worth spending a little 'time in the kitchen.

Given the very generous for the vintage fungaioli, this time I decided to buy the mushrooms at the supermarket and I must say that I was very happy also because I found them as little ones like me.

INGREDIENTS (for 2 people )

200 grams of mushrooms chanterelles
2 onion rings

1 clove garlic 2 tablespoons butter 1 tablespoon
parsley, finely chopped 6
handfuls of rice (or carnaroli avenue)
a splash of white wine

finely chopped chives 1 tablespoon cold butter to the grated Parmesan cheese creaming

when a handful of strips of bacon
1 / 2 nut vegetable
1 / 2 nut meat

salt pepper oil
EVO

PROCEEDINGS

1. Clean the mushrooms, wash and cut in half, larger ones.

2. After you have peeled the onion and cut in half the clove of garlic, chopped parsley and set aside.

3. Heat the butter in a saucepan, soffriggetevi garlic and onion, add the mushrooms and briefly stufateli. Add the parsley, salt and pepper.

4. Heat a little oil in a large pan and low, add the rice, stirring well for a few minutes, sprinkle with white wine and let evaporate, always making sure the rice does not stick to the bottom of the pot. At this point, put the nuts and started to slowly pour half a glass of warm water.

5. Add the mushrooms, and soon after, that more water should be added gradually during cooking, stirring constantly for about 18-20 minutes.

6. Remove from heat, stir in the butter, sprinkle with chives and grated Parmesan good right now. Season with previously cut strips of bacon, salt and pepper and serve immediately on the table.

Bon appetit to you all!