Mushroom Risotto

Opening up the fridge today I discovered that we still had some white wine and some mushrooms left, so I decided to cook up a mushroom risotto for lunch. The wine really does make a difference (normally the wine in our house is used for other purposes and I hardly ever integrate it in cooking), so I would strongly advise you not to omit it! The risotto turned out really creamy and the flavours worked out really well!

For 6 portions you will need:

1-2 onions

500 g of rice (preferably Arborio Rice, but long grain will do if your cupboard has nothing else to offer)

 ~50 g of butter
1,5 l of vegetable stock
1 glass of white wine
600 g of mushrooms (white or brown or chestnut)
300 g of Grana Padano Parmesan
salt and pepper
basil and oregano (or alternatively Herbes de Provence)

Chop the onions into pieces and melt the butter in a big sauce pan. Fry the onions until glossy. Wash the rice and add to the onions, frying for about 2 minutes. Then add the wine, mix well and wait till it has been absorbed by the rice. Add about 200 ml of vegetable stock and wait till it has been soaked up by the rice, only then add another 200 ml and so on. Cook the rice for approximately 25 minutes in total. Dice the mushrooms and add to the rice in the last 5 minutes of the cooking time. Finish off by grating some parmesan and mixing it in with the rice and the mushrooms - this makes it nice and creamy. Season with salt and pepper, and basil and oregano if you like. Heap a generous amount onto a plate and garnish with some more parmesan. Now it's time to enjoy :)