Mushroom Risotto

500g of Arborio rice

500g large dark mushrooms

1 medium size onion

2 - 6 cloves garlic (optional to taste)

Glass red wine (optional)

1.5 litres  vegetable stock (or use homemade veg stock)

Ground black pepper

Chilli (optional)

1/4 cup grated Parmesan



Wash and chop mushrooms.  Peel and chop onions.  Crush garlic.  Sauté in heavy pan with ½ Tbsp olive oil, for approx 3 - 4 minutes.  Add rice, mix together, continue to sauté, and continuing to stir for a further 1 minute.  Add stock at least 1/2, (and wine if using) bring to boil, turn down heat to simmer.  Continue to simmer adding more stock as absorbed. Cook for approx 25minutes.  Taste rice to see if cooked, add Parmesan, pepper to taste and chilli if required. 


Serve immediately.  Risotto should have a nice creamy consistency.  Sprinkle with a little Parmesan and chopped fresh basil (if desired) on top.

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