Mushroom Risotto with Ivernia Cheese

• 4 ounces (8 tablespoons) Kerrygold Irish Butter, divided
• 4 shallots, finely diced
• 5 ounces fresh mushrooms (preferably shiitake), sliced
• 1 teaspoon chopped parsley
• 6 ounces risotto rice (such as arborio)
• About 1 pint (2 cups) chicken or vegetable stock
• 3 ounces (about 3/4 cup) grated Ivernia cheese

Melt 4 tablespoons of the butter in a heavy saucepan and add the shallots. Cook until soft, but do not allow the shallots to color. Add the mushrooms and parsley and cook until soft, stirring continuously; set aside.

Heat a separate saucepan. Melt a knob* of butter. Add the rice by hand, dropping it into the saucepan from a few inches above (this will blow some of the starch off). Stir the rice until it begins to roast a little.

Add about 4 ounces of the chicken stock. Stir continuously until the liquid has been absorbed. Continue adding the stock, about 1 ladleful at a time, and stir until absorbed into the rice. Continue this process until the rice is al dente (has a slight bite).

Remove from the heat and stir in mushroom mixture. Add the remaining butter and grated Ivernia cheese. Stir, allowing the heat to melt the cheese and produce a wonderfully creamy texture.

Serve immediately Serves 4.

Note: a "knob" of butter is a generous tablespoon or a couple of tablespoons, more or less, depending on the cook.

by William O’Callaghan