Risotto, Mushroom
1 onion (finely chopped)
1 clove garlic (finely chopped)
a large pile of assorted wild mushrooms (cleaned and chopped)
2 handfuls of Arborio or Carnaroli rice per person
5 times as much soup stock as rice (ie., 1 cup rice = 5 cups soup stalk)
2 tbsp butter
olive oil
juice of 1 lemon
chopped basil
1/4 cup parmesan cheese
pepper
Prepare the stock and keep it very hot throughout.
Fry the onion in plenty of olive oil and half the butter, add the garlic once the onion is lightly coloured.
Stir in the rice and allow it to soak up the liquids in the pan.
Add the lemon juice and allow the rice to take it in.
After a minute or two add a ladle full of stock and stir into the rice.
The key to risotto is to add small amounts of stock and stir constantly. The rice will absorb the stock. Keep the rice and stock both very hot throughout.
After about 10 minutes the rice will be half cooked. Stir in the mushrooms and continue adding stock in small amounts for approximately 10 more minutes.
Turn off the heat and stir in the remaining butter, parmesan, basil and (optional) cream.
