2 onions, chopped
225g Arborio rice
250ml white wine
900ml good chicken stock
25g Parmesan, finely grated
250g mixed wild mushrooms, sliced
Sweat the mushrooms in a little butter and set aside.
Put the onions with some olive oil in a pan and cook over a medium heat until the onions are soft.
Add the rice to the onions and stir for a couple of minutes then add the wine and simmer vigorously until it has almost fully reduced.
Pour a small amount of the stock and continue to cook over a gentle heat, stirring until the rice has fully absorbed it. Continue to do this – adding small amounts of stock until it has all been absorbed and the rice is creamy and al dente.
Finally stir in the Parmesan and the mushrooms.
Optional: serve with a little rocket and a drizzle of olive oil and balsamic.