Mushroom Risotto

Ingredients

• Arborio rice 200 g
• Hot chicken or vegetable stock 750 ml
• Mushrooms, sliced 150 g
• Onion, finely chopped 1
• Garlic clove, minced 1
• Dry white wine 80 ml
• Butter 30 g
• Parmesan, grated 50 g
• Olive oil 1 tbsp
• Salt and pepper to taste

Instructions

1. 1

   Keep the stock simmering in a separate pan. Sauté the mushrooms in olive oil until golden and set aside.

2. 2

   Melt half the butter and soften the onion and garlic without colouring.

3. 3

   Add the rice and toast for a minute until the edges look translucent.

4. 4

   Pour in the wine and stir until absorbed.

5. 5

   Add the hot stock one ladle at a time, stirring often and waiting until each is absorbed before adding more, for about 18 minutes.

6. 6

   When the rice is creamy and al dente, stir the mushrooms back in.

7. 7

   Off the heat, beat in the remaining butter and the Parmesan, season, and serve at once.