Ingredients ½ 1× 2× 3×

• 1½ cups Italian arborio risotto rice (do not wash)
• 400 g fresh brown and white mushrooms, sliced
• 1 onion, very finely chopped, and 1 garlic clove
• 5 cups very hot chicken or vegetable stock
• ½ cup freshly grated Parmesan
• 4 tablespoons butter and 1 tablespoon olive oil
• Salt, black pepper and chopped parsley

Instructions

1. Sauté the mushrooms in a spoon of butter until browned and their liquid has gone, then set half aside for garnish
2. In a wide pot heat a spoon of butter with the olive oil and soften the onion without colouring for 4 minutes
3. Add the dry arborio and stir for 2 minutes until the grains are toasted and translucent at the edges
4. Add a ladle of hot stock and stir constantly with a wooden spoon until the rice has absorbed it completely
5. Keep adding stock a ladle at a time as it is absorbed, stirring gently, for 18 minutes until the rice is cooked but still al dente
6. Add the sautéed mushrooms, salt and pepper, then take the pot off the heat completely
7. Add 2 tablespoons of cold butter and the Parmesan and beat hard with a wooden spoon to work in air and create the famous creamy texture
8. Serve the risotto at once, topped with mushrooms and Parmesan