Mushroom Risotto

Ingredients

• • 1.2 litres vegetable stock
• • 2 tbsp olive oil
• • 40g butter
• • 1 onion, finely diced
• • 300g mushrooms, sliced
• • 2 cloves garlic, minced
• • 320g arborio rice
• • 125ml white wine
• • 60g parmesan, grated, plus extra to serve
• • 2 tbsp parsley, chopped
• • Salt
• • Black pepper

Method

1. Keep the stock warm in a saucepan over low heat.
2. Heat the olive oil and half the butter in a wide pan and cook the mushrooms over high heat until golden. Set aside.
3. Add the onion to the pan and cook for 5 minutes, then add the garlic and cook for 1 minute.
4. Stir in the rice and cook for 1 minute until glossy, then add the wine and stir until absorbed.
5. Add the warm stock a ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more, for about 18-20 minutes until the rice is creamy and just tender.
6. Stir through the mushrooms, remaining butter and parmesan. Season to taste and scatter with parsley.