mushroom risotto

mushroom risotto
pressed salad - cabbage, celery, carrot and spring onion

ingredients

butter
oil
1 x onion, chopped
8 mushrooms, sliced (approx 8 medium sized cultivated mushrooms)
3/4 cup of risotto rice - that'd be arborio rice
pepper
2 cups of hot stock - I used half of a Massel's 'beef style' stock cube in boiling water
sliced spring onion, white and green
extra butter
Parmesan cheese

method

Put a heavy frypan onto heat. I use a cast iron pan and a medium-hot heat. Put in a little oil, and a knob of butter. When the butter has melted and is foaming add the onion. Stir and cook, maybe turn the heat down a little. I usually cook the onion until it's just going transparent and soft, but today I let it stick a little and go brown. It was good. When the onion is partially cooked add the rice and stir around to coat it with the butter and oil. Add the sliced mushrooms, again stir and let cook for about 2 minutes. Grind on some pepper. Add some of the hot stock, stir. Let the rice and stock cook together stirring occasionally. As the rice soaks up the liquid add more. Eventually the rice will have pretty much taken up all the liquid. Taste the rice to see if it's cooked. If it's not add a little more stock, or hot water. Stir and keep cooking. Right at the end turn off the heat, add the spring onions, a little more butter cut into very small bits, and stir through. Add the grated Parmesan and stir through again.

Serve on hot plates or shallow bowls. This is enough for two people.