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[Note on the ingredients: this recipe does not contain any white wine, unlike many risotto recipes.
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This is because I personally dont like it.
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However, you could easily substitute some of the stock for wine if you wish.]
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Clean and slice the mushrooms.
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Chop the onions and the garlic finely.
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Heat 1 Tablespoon of olive oil in a frying pan, and fry half of the chopped onion and half of the chopped garlic until soft.
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Add the sliced mushrooms and fry them over a medium heat.
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Heat the remaining 2 Tablespoons of olive oil in a large pan, and fry the other half of the chopped onion and garlic in it until soft.
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Add the rice and stir to coat it in the oil.
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When the rice is all coated, add about a quarter of the stock and stir it in (if you are using wine, here is where youd add it instead of stock).
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Once the first splash of stock is absorbed, add some more.
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Keep stirring, and gradually adding more stock.
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You may not need it all the risotto is done when the grains are soft, but still have a bit of bite to them; you dont want them to be mushy.
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Meanwhile, occasionally stir the mushroom mixture.
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Add the 3 teaspoons of mixed herbs to flavour them, as well as salt and black pepper to taste.
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I would not recommend adding much (if any I use none at all) salt, as the stock and the cheese will make the dish plenty savoury without the help.
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When the risotto is soft, remove the mushrooms from the heat and stir them into the rice.
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Then add the cheese, and stir that through as well.
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Serve immediately, with a nice green salad on the side.
