Mushroom Risotto

300	g	Risotto rice
300	ml	White wine
500	g	Mushrooms
1	medium	Onion
1	L	Vegetable Stock
50	g	Butter
50	g	Parmigiano Reggiano or Pecorino
20	g	Fresh Parsley
1/2	tsp.	Salt
		Extra virgin olive oil

1. Step

   Clean mushroom and chop into thin slices. Finely dice the onion and chop the parsley

2. Step

   Heat 3 Tbsp. olive oil in pan, add the mushrooms with a little salt and half of the parsley. Cook for approx 15 minutes and put to the side.

3. Step

   Heat 3 Tbsp. olive oil in pan, add the onion and cook for approx. 10 minutes. Make sure that the onion is cooked slowly until it becomes golden.

4. Step

   Add the rice to the onion and stir for approx. 4 minutes.

5. Step

   When the rice is lightly toasted, add the white wine and continue cooking for a few minutes until the rice thickens and the wine evaporates. Add the vegetable stock in small batches and continue cooking on low heat. The total cooking time should be 15-20 minutes depending on the rice type (see the packet for information).

6. Step

   Three minutes before the cooking time is up, the mushrooms are added to the pan (keep some for the decoration of the plate) and a little more stock and continue cooking. The rice should be al dente now.

7. Step

   Remove the pan from the heat and add the butter. Stir thoroughly until it is melts. Add the cheese and continue stringing.

8. Step

   Serve the risotto on a flat plate, top with some mushrooms and sprinkle with the chopped parsley.