Mushroom Risotto

Steps

1. 1

   Slice the mushrooms and sauté in olive oil over high heat for 5 minutes. Set aside.

2. 2

   In the same pan, melt half the butter. Sauté the diced onion and garlic for 2 minutes.

3. 3

   Add the rice and toast for 2 minutes, stirring. Deglaze with white wine.

4. 4

   Add hot stock one ladle at a time, stirring constantly, waiting for each addition to be absorbed.

5. 5

   After about 18 minutes the rice should be creamy and al dente. Fold in the mushrooms, Parmesan and remaining butter.

6. 6

   Adjust seasoning, scatter with chopped parsley and serve immediately.