Mushroom Risotto

Mr T hates mushrooms but still lovingly prepared me this risotto with minimal complaining and it was delicious.

Ingredients

• 200g chestnut mushrooms, chopped

• 200g button mushrooms, chopped

• 1l vegetable stock

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 300g arborio rice

• 1 x 175ml glass white wine

• 25g butter

• 1 tbsp parsley, chopped

• 50g parmesan, freshly grated
  

Method

1. Heat the olive oil over a medium flame.

2. Add the onion and garlic and fry for about 5 mins until soft.

3. Stir in the mushrooms, season with salt and pepper and continue to cook for 8 mins until the mushrooms have softened.

4. Tip the rice into the pan and cook for 1 min.

5. Pour over the wine and let it bubble to nothing so the alcohol evaporates.

6. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.

7. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

8. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water.

9. Take the pan off the heat, add the butter and scatter over the grated parmesan or and parsley.

10. Stir then serve