Creamy Mushroom Risotto

Ingredients

- 300g Arborio rice

- 1 litre chicken or vegetable stock

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 200g mushrooms, sliced

- 150ml white wine

- 50g butter

- 50g Parmesan cheese, grated

- Salt and pepper to taste

- Fresh parsley, chopped (optional)

Instructions

First things first, prepare all your ingredients. Chop the onion, mince the garlic, and slice the mushrooms. Now, heat up your chicken or vegetable stock in a saucepan and keep it warm on a low heat.

In a separate large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent. This is where the magic begins - the aroma of garlic and onions cooking is simply heavenly!

Next, add the sliced mushrooms to the pan and cook until they are tender and golden brown. The mushrooms will release their juices and infuse the dish with a rich, earthy flavour.

Now it's time to add the Arborio rice to the pan. Stir well to coat the rice in the butter and mushroom mixture. This step is crucial for achieving that creamy texture we all love in risotto.

Pour in the white wine and let it simmer until it is mostly absorbed by the rice. Then, begin adding the warm stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This slow cooking process is what gives risotto its creamy consistency.

Continue adding stock and stirring until the rice is al dente and the mixture is creamy. This should take about 20-25 minutes. Remember to season with salt and pepper to taste.