Basic Mushroom Risotto

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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.

* Per serving · 4 servings · Values may vary.