Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 25g butter, unsalted (1 oz)
  • 1 onion, finely chopped (approx. 150g)
  • 2 garlic cloves, crushed
  • 300g Arborio rice (1 1/2 cups)
  • 100ml dry white wine (3.3 fl oz) (optional)
  • Approx. 1.2 litres hot vegetable stock (5 cups/40 fl oz)
  • 500g mixed mushrooms, sliced (1.1 lbs)
  • 2 tbsp chopped fresh parsley
  • 50g Parmesan cheese, grated (2 oz), plus extra to serve
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté the mushrooms in a pan with a little olive oil until softened and browned. Set aside.
  2. In the saucepan, melt butter with olive oil. Add onion and garlic, and sauté until softened but not browned.
  3. Add the Arborio rice to the saucepan and cook, stirring constantly, for 1-2 minutes until the grains are slightly translucent around the edges.
  4. If using, pour in the white wine and cook until almost completely absorbed.
  5. Begin adding the hot stock, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. Continue adding stock and stirring for about 20-25 minutes, or until the rice is creamy and al dente.
  7. Stir in the cooked mushrooms, parsley, and Parmesan cheese. Season to taste with salt and pepper.
  8. Let the risotto rest for a few minutes before serving. Garnish with extra Parmesan and parsley.