Serves: 2 as main course or 4 as starter
Flex Points (Weight Watchers): 9 or 4.5

Suggested wine: A red wine with good tannins, fruit and new oak. A chianti classico or a young St. Emilion could do well.
Special equipment: none

Difficulty: Easy
Time: 25'

Ingredients:
180g Arborio rice
200g fresh hedgehog mushrooms (Pied de Mouton)
50g (young) caciocavallo cheese
500ml (warm) vegetable stock
1 small onion
1 glass of young Cabernet Sauvignon
1 tbsp finely chopped parsley
Salt and pepper to taste

Ingredient replacement:
Caciocavallo cheese -> a young mature rustic cheese with a piquant taste and a strong farm smell.

Ingredient note: The hedgehog mushrooms (also called Pied du Mouton - see wikipedia) is a rather meaty mushrooms that is perfect for stews or long cooking as it retains its bite. The taste is also rather unique: nutty, peppery and woody. As regards the caciocavallo, well ... it is a very typical cheese from the south of Italy shaped like a ball with a small bll on top. Rather piquant and creamy, it is perfect for melting!

How-to:
1. Chop the mushrooms coarsely, slice the onion and cube the cheese.
2. Sauté the onion in some oil until it soften (2’). Add the mushrooms and keep cooking on medium heat until it browns (around 2’).
3. Add the rice and continue for 2’ more on high heat. Add the wine and let it get absorbed. Add two cups of stock and let simmer. Add more stock when needed until the rice is cooked. You might be left with some of the stock but be sure to have the risotto rather moist. Season with some salt and pepper to taste.
4. Remove from the heat and add the cheese and the parsley. Stir well until the cheese has not fully melted. Let it cool down for 2’ before serving.