Preparation

• Peel and chop onion and garlic

• Chop chives

• Wipe mushrooms and thinly slice

• Grate Parmesan cheese

Instructions

• Melt half the butter in a pan and cook most of the mushrooms until soft, take out and reserve with the liquid.

• Fry onion until just softened and then add rice and garlic and stir for 2 minutes

• Pour in the white wine and simmer stirring occasionally until the wine is absorbed

• Gently add the stock like before stirring occasionally until all stock is absorbed

• When all stock has been added simmer until the rice is nearly cooked add the mushrooms and liquid, the majority of Parmesan cheese and season to taste.

• While cooking the risotto cook the reserved mushrooms until they are crisp, these will be used to garnish the dish.

• Leave to stand for 5 minutes.

• Garnish with crisp mushrooms, parmesan cheese and chopped chives.