onion, the garlic and the
mushrooms. As soon as the onion
begins to brown, add the rice and
stir until it takes on a transparent
look. This is the moment to start
adding the stock, which should be
kept just on the boil by the side of
the fire. Pour in about 2 cups at a
time, and go on stirring, and
adding stock each time it has been
absorbed. The whole process is
done over a low flame, and in
about 45 to 50 minutes, the risotto
should be ready. It should be
creamy, homogeneous, but on no
account reduced to porridge. One
must be able to taste each grain of
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