Wild Mushroom Risotto
2 tbsp olive oil
25g/1oz/2 tbsp butter
1 onion, finely chopped
2 garlic cloves, crushed
450g/1lb wild mushrooms, sliced
350g/12oz/1½ cups Arborio rice
150ml/¼ pint/scant ⅔ cup white wine
900ml/1½ pints/3⅔ cups hot vegetable stock
4 tbsp creme fraîche
1 tbsp chopped fresh parsley
salt and ground black pepper
grated Parmesan to serve
1 Heat the oil and butter in a heavy-based pan. Add the onion and garlic and cook gently over a low heat for 5 minutes or until the onion has softened.
2 Add the mushrooms and cook gently for about 5 minutes until golden brown and tender. Stir in the rice and cook for 1 minute until the grains are coated with oil.
3 Stir in the wine, bring to the boil and let it bubble away until almost totally evaporated.
4 Gradually add the hot stock, a little at a time, stirring after each addition. When it has been absorbed, add some more. Continue adding the stock slowly until the rice is tender and all the liquid has been absorbed.
5 Season to taste with salt and pepper and stir in the creme fraîche and parsley. Heat through gently.
6 Serve sprinkled with grated Parmesan.