As we all know, there are many excellent chefs, both Greek and foreign, in our four-towns area, and many have agreed to share their signature dishes with our readers.  Beginning this month, as a special feature of this column, we will from time to time showcase these special recipes. To start this new feature, we have selected Matteo Masciocchi,  the renowned chef of Limoncello Italian Restaurant at the Terra Maris Hotel in Hersonissos. Matteo comes from the northern region of Italy where rice dishes are almost as popular as pasta. His signature dish, therefore, is Risotto Al Funghi Secchi (risotto with dry mushrooms).

Ingredients for 2 persons:

180g carnaroli rice
40g butter
8g chopped white onion
25cl white wine
40g mushroom (porcini) dry
500cl beef consommé
60g parmesan grated
1 teaspoon of truffle oil (optional)

Preparation:

Immerse the dry porcini in lukewarm water 30 minutes prior to preparing the risotto

Over medium heat, brown the onion in a pan with 20g of the butter for 4 minutes, then add the carnaroli and wait for 5 minutes. Sprinkle with white wine until this is evaporated.

Slowly add the beef consommé and the porcini with a little of its water.  Continually stir until no consommé is left, so that the rice does not stick

When carnaroli is cooked, turn off the heat and add the rest of the butter and parmesan.

Blend very well and serve it hot with some truffle oil.