Mushroom Risotto (v)

Ingredients

• 400 g mushrooms sliced (~0.75 lbs)
• 500 g Risotto Rice
• 2 medium onions, chopped finely
• 2 garlic cloves, crushed and minced
• 1½ l vegetable stock
• 75 g butter (~6 tbs)
• 4 tbs oil

Directions

1. Put a large pan (a wide casserole pan or a very wide steep-sided frying pan are both fine) over medium heat and fry the onions in ½ the oil and ¼ of the butter until they become translucent - don't let them brown.
2. Reduce the heat to low and add the garlic and the risotto rice and cook, stirring gently for two minutes to ensure the rice is coated in oil.
3. Pour in enough hot stock to just cover the rice and increase the heat to medium, stirring the rice every couple of minutes until the liquid is nearly all absorbed.
4. Repeat the process with more stock until the rice grains no longer have a chalky core. If you run out of stock use boiling water
5. While the rice is cooking, in a separate frying pan heat the remaining oil and another ¼ of the butter.
6. Cook the mushrooms for about 4 minutes, until they have a nice gloss all over and set them aside
7. As soon as the rice is fully cooked, add the mushrooms and all their juices, plus the remaining butter to the rice pan, and mix together. It should be moist, don't cook it further to dry out.
8. Check seasoning and serve in flat bowls.

Chef's Notes

• This is a vegetarian recipe, vegan with a plant-based butter substitute