Mushroom Risotto

Ingredients

1 tbsp olive oil

1 medium onion, finely chopped

150g wild mushrooms, roughly chopped

2 cloves garlic, finely chopped

1 glass white wine (about 125ml/4fl oz)

200g/7oz risotto rice per person

1 litre of vegetable stockknob of butter

50g/2oz grated parmesan, plus extra shavings to serve

Inatruction

1. Heat the olive oil in a deep frying pan and sauté the onion and mushrooms until golden. Add the garlic and sauté for 30 seconds.

2. Add the white wine and rice and stir well.

3. Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly. As the rice cooks the risotto will start to thicken. After about 20-30 minutes the rice should no longer be crunchy and the risotto will be creamy.

4. Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). Add the butter and parmesan and serve in bowls with extra shavings of parmesan.