• 1/3 cup olive oil, plus a little extra for serving
• 1/4 cup finely chopped onion
• 1 1/2 cups Arborio rice, suitable for risotto
• 1/2 cup dry white wine
• 1 vegetable or chicken stock cube, dissolved in 6 cups simmering water
• 2 tablespoons unsalted butter
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons chopped parsley, plus extra for serving
• 1 teaspoon salt
• 1/2 teaspoon black pepper
METHOD
1. Place a large, heavy-bottomed pan over high heat. Add the olive oil, and once hot, sauté the onion for about 2 minutes. Add the mushrooms and continue sautéing for 10-15 minutes, until all the liquid has evaporated.
2. Add the rice and stir for 30 seconds, making sure every grain is coated with oil. Pour in the wine and let the alcohol evaporate. Lower the heat to medium and add one or two ladles of hot stock. Stir with a wooden spoon until the rice has absorbed all the stock, about 15-20 minutes. Then, gradually add the rest of the stock, stirring until the rice is al dente.
3. Taste the rice; if it's ready, add the butter. Stir until the butter melts, then add the Parmesan and parsley. Stir very well until the risotto becomes creamy. Taste and season with salt and pepper.
Divide the risotto among four plates, garnish with fresh parsley leaves, and if you like, a drizzle of olive oil.
