Golden Mushroom Risotto

Ingredients

• 180 g arborio rice
• 220 g mushrooms, sliced
• 1 small onion, finely diced
• 750 ml warm vegetable stock (approx.)
• 1 tbsp olive oil and 20 g butter
• 35 g finely grated parmesan
• 1 small garlic clove, minced
• Salt, black pepper and parsley

Method

1. Keep vegetable stock warm in a small saucepan.
2. Sauté mushrooms with olive oil over medium-high heat until browned. Remove half for garnish.
3. Add butter, onion and garlic; soften for 4 minutes. Stir in rice for 1 minute.
4. Add warm stock one ladle at a time, stirring and allowing absorption between additions. Cook 18–22 minutes until rice is tender but slightly firm.
5. Turn off heat and stir in parmesan, pepper and reserved mushrooms. Rest 2 minutes before serving.