Mushroom Risotto

Mushroom Risotto

Follow the instructions closely, you'll have perfect risotto every time.
I find it more favourable if using a dark mushroom such as cremini or bella mushrooms. This recipe is a little time consuming but so worth it!

Ingredients
1/2 lb of large flat mushrooms
1 1/2 cup Arborio rice
5 tsp of butter
1 tbsp of extra virgin olive oil
Salt and pepper
1 sprig of parsley
1 clove of garlic
1 onion
1 2/3 cups of dry white wine
1 L of chicken or vegetable stock
About 1/4 cup of grated Parmesan cheese

Directions
Wipe the mushrooms and chop finely. Heat 1/3 of the butter with oil in an small pan, add mushrooms and fry over medium heat for a few minutes. Season with salt and pepper.
Chop the parsley with the garlic clove and set aside. Finely chop in the onion. Melt half the remaining butter in a deep pan, add the onion and cook over medium heat until golden. Stir in the rice and leave for a few minutes for the flavours to blend. Add the wine. When it has evaporated start adding hot stock, a little at a time. Continue, stirring constantly, until the stock has all been absorbed and the rice is almost cooked.
Add the mushrooms and their juices and lastly the parsley and garlic, mixture and Parmesan cheese. Turn off the heat, stir in the remaining butter, cover and leave to rest for 2 minutes. Turn the risotto into a heated serving dish and serve at once.
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