Mushroom Risotto With Parmesan & Fresh Parsley

Peel and finely chop the onion and garlic.

Finely chop the parsley.

Thickly slice the brown and white mushrooms.

In a saucepan, heat a small amount olive oil in a saucepan over medium-high heat.

Add the onion and garlic and sautee until softened.

Add the butter and melt.

Add the mushrooms and sautee until softened and golden brown.

Stir in the rice and coat in butter and cook until the sides of the grains are translucent around the edges.

Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed.

Continue adding the stock in this way, until all of the liquid has been absorbed and the rice is plump and tender.

Stir half of the parsley through the risotto.

Season the risotto with salt and pepper, to taste.

Distribute the risotto among serving bowls.

Finely grate the parmesan.

Garnish with fresh parsley and parmesan and serve.