Mushroom risotto

serves 4
ingredients
1 onion, finely chopped
2 tablespoons olive oil
450g/1lb portobello mushrooms,
stalks removed if woody, halved
and thickly sliced
350g/12oz risotto rice such as
Arborio or Carnaroli
150ml/5fl oz dry white wine
1 litre/13⁄4pt hot vegetable stock
25g/1oz butter
3 tablespoons freshly grated
Parmesan cheese
• In a large heavy saucepan over a gentle heat, sweat the onion in the
olive oil for about 15 minutes unti soft and caramelized.
• Increase the heat and add the mushrooms, sautéeing for 3–4 minutes
until browned. Add the rice and cook, stirring, for a further minute until
the grains are coated in oil.
• Pour in the white wine and simmer, stirring constantly, until the liquid has
been almost completely absorbed.
• Meanwhile, keep a pan of the vegetable stock simmering on the stove.
Add a ladleful of vegetable stock to the rice. Simmer, stirring, until the
liquid has been absorbed. Continue adding the stock in this way, stirring
continuously, until all the stock has been used and the rice is tender.
• Remove from the heat, stir in the butter and Parmesan, and serve hot.