How to make
Chop the onion finely and saute it in a big heavy bottomed pan with a tbsp of olive oil and a tbsp of butter.
Clean and slice the mushrooms, add them to the pan and cook them for a few minutes.
Add the rice, stirring occasionally until the rice turns transparent.
Pour the wine and once the alcohol evaporates, turn the heat down, and pour the mushroom stock with a ladle gradually. The rice should absorb the stock little by little.
After around 20 minutes when the rice has absorbed all the liquid, set the pan aside and sprinkle with the grated Parmesan cheese, salt, freshly ground black pepper and a pinch of chilli powder if you wish.
Serve the risotto warm by adding a tsp of butter on each plate and more graded parmesan to taste.
Enjoy your meal!
