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1
Thinly slice the mushrooms and finely chop the onion. Make up the stock.
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2
Heat a dash of oil in a saucepan (I use flaxseed oil but you can use butter to be truly decadent). Gently fry the onion and mushrooms for a few minutes, then add in the rice and a couple of dashes of white wine. Stir the rice in until it starts to appear translucent around the edges, then add about a fifth of the stock.
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3
Simmer, stirring regularly, until the volume has reduced significantly - then add more stock and repeat. Over about 20 minutes, with careful babysitting, you should end up adding in all the stock and the rice will soak it up to expand to fluffy perfection. If you judge the rice has soaked up as much as it can before you run out of stock, don't add more!
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4
Stand for about 5 minutes when done to let it get nice and sticky. Shave some Parmesan on top with a sprig of parsley or basil to serve.
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5
There are endless variants to this recipe. You can add meat or meat substitutions (tofu, Quorn) at the frying stage, add different vegetables (frozen peas work surprisingly well) and add in any seasoning or flavourings you like, although I prefer to let the mushrooms dominate the dish. The wine is entirely optional, just use stock instead if you don't have any.
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6
For a low-GI variant use brown basmati rice instead of risotto rice, but only add about half the amount - make up the rest of the bulk using beans. It should go without saying wine and butter shouldn't be included if you're trying to stay low-GI!
