Mushroom Risotto

Ingredients

• •2 cups risotto rice (arborio)
• •400 g mushrooms
• •1 onion
• •2 garlic cloves
• •6 cups hot vegetable stock
• •3 tbsp butter
• •2 tbsp olive oil
• •Half a cup of grated parmesan
• •Salt, black pepper, parsley

Steps

1. 1Slice the mushrooms and sauté over high heat in olive oil until their liquid evaporates, then set aside.
2. 2In the same pan, soften the onion and garlic in butter.
3. 3Add the rice and toast for 2 minutes until the grains turn translucent.
4. 4Add the hot stock a ladle at a time, stirring until each addition is absorbed.
5. 5When the rice is al dente, stir in the mushrooms, parmesan and remaining butter.
6. 6Season with salt, pepper and parsley and serve immediately.

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