Instructions: Heat the butter in a large heavy-bottomed non-reactive saucepan and saute the mushrooms with the shallots and rosemary. Season with freshly ground salt and pepper. Add the Arborio rice and cook for at least 3 minutes. Add the warm stock, about 1/2 cup at a time, stirring until each addition is incorporated. Fold the Parmesan cheese and roasted garlic. Mold into a 4-ounce ramekin and turn out onto a warmed serving plate.

Serve with "Grilled Rack Veal Chops" and "White Bean Cassoulet" (see recipes).

This recipe yields 4 servings.

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