Mushroom and Parmesan Risotto
This was one of the first recipes I was taught when I went to cooking school. It was also one of the first times I had risotto. This risotto recipe is creamy, full of flavour and simple to cook. It is ideal as a filling meal or a starter to a long dinner party.
1 clove garlic, crushed
1/2 onion, diced
100g risotto (arborio) rice
400ml chicken stock
300g mushrooms, sliced
300ml double cream
2 tsp chopped parsley
Parmesan to serve
Melt the butter in a pan over medium heat. Add the chopped onion, garlic and half the mushrooms. Cook gently for 3-4 minutes until starting to colour.
Add the rice and cook for 2 minutes
Add 50 ml of stock at a time, waiting for it to fully absorb into the rice before adding more. Remove from the heat
Add the cream and parsley just before serving