Mushroom Risotto

Slow-stirred, creamy rice with deeply savoury mushrooms.

Ingredients (serves 2)

• 1 cup arborio rice
• 200g mushrooms, sliced
• 4 cups warm stock
• 1/2 cup white wine (optional)
• Parmesan
• Butter

Method

1. Sauté mushrooms until golden; set aside.
2. Toast rice briefly, deglaze with wine if using.
3. Add warm stock one ladle at a time, stirring until absorbed.
4. Fold in mushrooms, parmesan and butter to finish.