4 Portions
• about 1 litre vegetable stock
• 40 ml butter
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 500 g mushrooms, sliced
• 400 g arborio rice
• 400 ml white wine
• 400 g small rosa tomatoes
• salt and freshly ground black pepper to taste
• 100 g pecorino cheese, grated
Heat the vegetable stock in a saucepan. Melt the butter in a separate saucepan. Sauté the onion, garlic and mushrooms for 3 minutes. Add the rice and sauté for 2 minutes. Add the white wine and simmer until the liquid has almost evaporated, stirring constantly. Add one soup ladle of vegetable stock at a time. Continue to stir until each ladleful has almost evaporated. Add the tomatoes after about 10 minutes. Keep on adding the stock until the rice is tender. Season with salt and pepper and add half of the pecorino cheese. Serve with the rest of the cheese.