Flat Mushroom Risotto

Flat Mushroom Risotto 

Serves 4-6. 


1.5 litres chicken stock.

50g of butter.

1 finely chopped onion.

500g of arborio rice.

200ml of white wine.

200g finely sliced, flat mushrooms.

100g of butter in pieces.

2/3 cup of grated parmesan. 


Place a pot of simmering chicken stock on the stove top. In a wide pan heat butter, add a finely chopped onion and stir until transparent - about a minute. Add arborio rice and stir until the grains are transparent - about two minutes. Add white wine and allow it to evaporate. Add two or three ladles of chicken stock, then stir. Add mushrooms. Add chicken stock a little at a time, waiting until it is absorbed before adding more, and stir. After 15 minutes or so, add salt and taste. It should still be a little chalky. Remove from heat, stir in butter in pieces and grated parmesan. Put the lid on and rest for 3-4 minutes. Serve with grated parmesan.