Mushroom hunting

Gianfranco and I went mushroom hunting again.  It was early morning.  We found enough to fill two baskets today.   We came home to enjoy a nice dinner of risotto al funghi (rice and mushrooms)  and a bottle of white Czech wine.  

Risotto al Funghi

1 cup fresh porcini mushrooms, cleaned and sliced
4 ounces extra virgin olive oil
2 small onion, finely chopped
1 clove of garlic, finely chopped
1 tablespoon of parsley, finely chopped
3 cups arborio rice
5 cups beef stock
1/2 cup light cream
Fresh grated parmesan cheese

Heat the olive oil in a sauce pan. Add the mushrooms and onion and sauté over medium-low heat for 5 minutes. Add the garlic and sauté for another minute. Add the rice and stir for about 2 minutes. Add 2 cups of stock and stir into rice. Stir often. Continue stirring, gradually adding stock, one cup at a time. Risotto should be creamy, and individual rice grains should be slightly al dente. Stir in light cream, parsley and Parmesan cheese and serve warm.