Mushroom Risotto

Creamy, patient, deeply savoury. Arborio rice stirred slowly with mushrooms, stock and parmesan.

Ingredients

• 300 g arborio rice
• 400 g mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 100 ml dry white wine
• 1100 ml hot vegetable stock
• 50 g butter
• 50 g parmesan, grated
• 2 tbsp olive oil
• 1 handful fresh parsley, chopped

Method

1. Fry the mushrooms in half the oil over high heat for 6 minutes until golden. Set aside.
2. Soften the onion in the remaining oil and half the butter for 5 minutes. Add the garlic and rice and stir for 2 minutes until the rice looks glossy.
3. Pour in the wine and stir until absorbed. Add the hot stock a ladleful at a time, stirring, waiting until each is absorbed. This takes about 18 minutes.
4. Stir in the mushrooms, remaining butter and parmesan. Rest for 2 minutes, then scatter with parsley.