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1
Put a large pan (a wide casserole pan or a very wide steep-sided frying pan are both fine) over a medium heat and fry the onions in 1/2 the oil and 1/3 of the butter until they become translucent - don't let them brown.
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2
Reduce the heat to low.
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3
Add the garlic and the risotto rice and cook, stirring gently for two minutes to ensure the rice is coated in oil.
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4
Pour in enough hot stock to just cover the rice and increase the heat to medium, stirring the rice every couple of minutes until the liquid is nearly all absorbed.
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5
Repeat the process with more stock until the rice grains no longer have a chalky core.
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6
If you run out of stock use boiling water.
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7
While the rice is cooking, in a separate frying pan heat the remaining oil and another 1/3 of the butter and cook the mushrooms for about 4 minutes, until they have a nice gloss all over - taste one to see it's done.
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8
Set aside.
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9
As soon as the rice is fully cooked, add the mushrooms and all their juices, plus the remaining 25g of butter to the rice pan, and mix together.
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10
It should be moist, don't cook it further to dry out.
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11
Check seasoning - it will need salt and I like it with plenty of black pepper - and serve in flat bowls.
