Mushroom Risotto

Heat the stock (about 4–5 parts stock to 1 part rice) and keep it warm over low heat.

In a pan, heat olive oil and sauté the onion until soft. Add garlic.

Add sliced mushrooms and cook until their moisture evaporates and they brown slightly.

Stir in the rice and toast for 1–2 minutes until translucent.

Pour in white wine and let it evaporate.

Add the warm stock one ladle at a time, stirring frequently, letting it absorb before adding more.

After about 18–20 minutes, the rice should be al dente and creamy.

Remove from heat, stir in butter and Parmesan. Cover and rest for 1 minute.

Season with salt and pepper and serve immediately.