Wild Mushrooms Risotto




For the risotto base

1 tbsp olive oil
10g butter
50g onion, chopped
1 garlic clove, chopped
salt, to taste
175g rice
1 liter vegetable stock

To complete the risotto

1 tbsp olive oil
400g mixed mushrooms
100g grated parmesan
salt and freshly ground black pepper

Preparation method

For the risotto, heat the olive oil and the butter in a pan. Place the onions, garlic and a pinch of salt into the pan and cook until the onions are soft and transparent.
When the onions are cooked, add the rice and stir until the rice is very hot and the grains are starting to turn translucent. Begin to add the vegetable stock little by little, stirring continuously. Cook for 18-20 minutes then remove the pan from the heat and leave to stand.
To complete the risotto, heat a little olive oil in a frying pan. Add the mushrooms to the pan and fry for a few minutes.
When the mushrooms have softened, mix them through the risotto base and cook the rice for a further few minutes. Once the rice is soft, stir in the parmesan. Season with freshly ground black pepper.
To serve, place the risotto into the middle of four serving dishes and drizzle over a little Olive oil.