Grano Risotto with Cremini Mushrooms and Watercress

Instructions

1. 1

   Add white wine, cook for a few seconds and then add the stock.

2. 2

   Melt 2 Tbsp butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.

3. 3

   Add grano and garlic and cook a few minutes longer to bring out the grains nutty flavour.

4. 4

   Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water if needed.

5. 5

   Five minutes before the grano is cooked, add the watercress, mushrooms, 2 tablespoons butter and most of the parmesan.

6. 6

   Garnish with parmesan shavings and serve.