Mushroom Risotto

In a large saucepan, heat the olive oil over a medium heat and sauté the brown onion for 5 minutes, or until soft. Add the arborio rice, stir to coat the grains and toast for 1 minute. Pour in the dry white wine (if you’re not using white wine, you can substitute it for 100ml of water), sprinkle in half of the mushroom and cook for 2 minutes or until the dry white wine reduces slightly. Add one ladle of vegetable stock and stir continuously until the stock has been absorbed. Repeat this process, adding one ladle of stock at a time, for approximately 25-30 minutes, or until all of the stock has been absorbed and the rice is cooked ‘al dente’.

Meanwhile, heat the butter in a frying pan over a medium heat. Add the garlic, the remaining mushroom and a pinch of salt. Cook for about 5 minutes, stirring occasionally until the mushroom is brown and juicy. Add in half of the parsley.

Scrape the mushroom and any pan juices into the risotto, taste and season accordingly. Then add half of the Parmesan cheese and stir well.