Mushroom Risotto

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Risotto is not something I usually cook as it takes so long - the longer you let all the ingredients simmer the more flavorsome the dish.  Risotto is best made with short and medium-grain rice, which tends to be stickier than long-grain rice varieties.  The most common type is Arborio which you can buy in most supermarkets. I would not recommend eating Risotto all too often as rice isn't overly nutritious, but as it's Mushroom Month I thought what a better way to use Mushroom's than in a Risotto.

This is what you will need (serves 3-4) 2 cups Arborio Rice 4 cups Vegetable Stock 1 large White Onion 2 - 3 Cloves of Garlic 5 Flat Mushrooms 10 - 12 Button Mushrooms 1/2 cup White Wine 2x Tbsp Rice Bran Butter (I use Alfa One as it's better for you and contains no Palm Oil so is Orangutan friendly) Olive Oil Parmesan Cheese Parsley Rocket

For every 100g of rice use 250ml water. Place water and rice in a heavy bottomed pot with a tight fitting lid. Bring the rice to the boil, place the lid on the pot and reduce to a simmer for 16-18 minutes.  You can add a little salt if you wish.

Heat the oil in a large, heavy based saucepan or pot and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.

Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add 1/4 of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

Add in the mushrooms, onions, garlic, rice bran butter and parsley - stir through the rice.  Serve with Parmesan Cheese and Rocket.

Julia x