Recipe Monday – Mushroom Risotto

Ingredients

• olive oil
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 300g chestnut mushrooms, sliced
• 400gr arborio rice
• 2 glasses dry white wine
• 1.5 liters/2 pints hot vegetable stock
• 2 tbsp chopped fresh parsley
• 1 knob butter
• Salt and freshly ground black pepper
• 120g grated Parmesan cheese
• Freshly grated Parmesan, to serve

Method

• Heat stock in a separate pan.
• In a separate deep pan and heat olive oil, add onions and garlic, and fry slowly for about 5 minutes till onions become soft and translucent.
• Add the mushrooms, cook for a further 5 minutes.
• Add the arborio rice and cook for a bit together with the vegetables, add the white wine and allow alcohol to evaporate.
• Slowly add the vegetable stock and stir continually, add the butter and continue stirring, finish off any stock until all is absorbed by the rice.
• Add the Parmesan cheese and continue stirring.
• Season with Salt and Pepper
• Serve with some Parmesan shavings and fresh parsley or fresh basil.

Enjoy!