Bramasole

Mushroom risotto

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 c arborio rice
600g assorted mushrooms, sliced
5 – 6 cups chicken or vegetable stock
2 tbsp chopped fresh basil
1/3 c cream
1/4 c grated Parmesan cheese
salt and pepper
 
Heat oil in a large saucepan, add onion and garlic, cook 3 minutes.
Add rice, stir to coat rice in oil.
Add mushrooms. Stir in simmering stock a cup at a time, ensuring all stock is absorbed before adding more. This should take at least 20 minutes.
Stir in basil and cream. Stir until cream is absorbed. Remove from heat. Stir in cheese and salt and pepper to taste.