Mushroom Risotto

Ingredients:

200g arborio rice

750ml of hot chicken stock

A punnet of wild mushrooms

1 shallot, finely chopped

1 glass of white wine

200g of grated Parmesan

Method:

1. Heat the wild mushrooms in a frying pan over a medium to low heat.

2. In a pan over a medium heat, pour the rice and after a few seconds, add a tbsp of olive oil, add the onion and heat everything up.  Add the wine, and leave it to reduce.  Add the stock, one ladle at a time, allowing the liquid to be absorbed by the rice.  Allow to cook for 18 mins, stirring regularly.  Add the mushrooms, and stir well.

3. At the grated Parmesan and mix well. Serve on plates with some basil leaves.