Mushroom Risotto

Ingredients

• 300g arborio rice
• 250g mixed mushrooms, sliced
• 1 shallot, finely diced
• 120ml dry white wine
• 1L warm vegetable stock
• 50g parmesan, grated
• 2 tbsp butter

Method

1. Saute mushrooms in butter until golden, then set aside.
2. Soften the shallot, add the rice, and toast for two minutes until translucent at the edges.
3. Deglaze with wine, then add warm stock a ladle at a time, stirring until each addition is absorbed.
4. Fold the mushrooms, parmesan, and a knob of butter through the creamy rice and rest briefly before serving.