200g risotto rice
150g butter
Olive oil
2 onions
8 garlic cloves
1 pack of button mushrooms
1 pack of field mushrooms
1 pack of chestnut, shiitake or wild 
½ bottle of white wine
350ml of vegetable stock
1 handful of porcini mushrooms
Parmesan cheese
Parmesan or soft goats cheese
Fresh chopped parsley
Black or white truffle shavings

Irresistible mega flavourful mushroom risotto.

Peel and crush the garlic, top with olive oil and salt and leave to infuse.

Peel and finely chop the onions. Dice all mushrooms
In a large saucepan softly fry off the onions in some butter with a splash of olive oil.

Add half the garlic and cook for a few minutes; stir occasionally.

If using porcini mushrooms soak them in warm water (the soaked water can be used as stock, adjust veg stock accordingly).
In a separate frying pan slowly fry the mushrooms with the remaining half of the garlic. Leave on the hop and keep warm.

Add the risotto rice to the main pan and stir.
Add 100g butter to the pan and stir until all ingredients have a beautiful butter sheen.

Now cook at low temperature for a minute or so, then add the white wine and let it infuse and absorb.
Add additional vegetable or mushroom stock, a bit at a time, to the rice but keep stirring constantly.

Let all the liquid absorb before adding more stock.
Continue until most of the stock is added and the rice is cooked but has still a little bite.
Now turn the heat right down and add the remaining 50g butter, stirring until the risotto softens and becomes silky and lush.

Add the mushrooms and mix the mushrooms into the risotto. Leave to infuse a few minutes.

Add more stock if required and season with some salt, pepper and some grated parmesan.
Turn off heat and let sit for 2-3 minutes to allow the risotto to rest.
Garnish with some shaved parmesan or little chunks of goat’s cheese. Sprinkle with chopped parsley, black or white truffles.