Serves 2
Ingredients
- ½ onion, diced
- 1 clove garlic, crushed
- 150gm arborio rice
- 80ml white wine
- 600ml chicken stock, hot
- 80gm dried mushrooms, soaked in water
- 200gm button mushrooms, quartered
- 20gm butter
- 20gm parmesan, grated
- Salt and pepper
Method
- Heat some olive oil in a large frying pan and cook the onion and garlic over a medium heat
- Add the rice and cook over low heat for about 1 minute, stirring all the time until the rice looks glossy
- Drain off the water from the mushrooms, reserving for later
- Add all mushrooms to the pan and cook for about 1 minute
- Add the white wine and stir until reduced
- Slowly add the hot stock and mushroom water a little at a time, until the rice has absorbed all the liquid
- Check that the rice is tender, with a creamy texture
- Once the rice is cooked finish with the butter and parmesan
- Season to taste
- Serve immediately
