risotto

🥘 Ingredients

• stock 1 litre
• water 1 cup
• oil 1 tbsp
• finely chopped onion 1
• rice 1 ½ cups
• dry white wine ½ cup
• garlic 3 cloves
• mushrooms 500 grams
• butter 40 grams
• chopped parsley 2 tbsp
• parmesan 1 cup

1. 1

   Heat the stock and water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
2. 2

   Heat the oil in a large saucepan over medium-high heat. Cook the finely chopped onion , stirring, for 5 mins or until tender. Stir in the rice until well coated. Stir in the dry white wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
3. 3

   Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic , stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms in the butter , in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of the mushrooms to the pan. Add the garlic and chopped parsley . Season and toss to combine. Reserve to garnish the risotto.
4. 4

   Stir the plain mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.