Mushroom Cheese Risotto

• 350 grams Uncooked white rice
• 1/2 Onion
• 1 packet Shimeji mushrooms
• 1 pack White mushrooms (small)
• 25 grams Easy melting cheese
• 1 tbsp Grated parmesan cheese
• 2 Soup stock cubes
• 1 tbsp Olive oil
• 1 Salt and pepper
• 750 ml plus Water

1. Finely chop the onion.
2. Remove the stems of the shiimeji mushrooms and white onions and cut into bite-sized pieces.
3. Oil a hot pan with olive oil and add the onions and cook until translucent on the bottom of the pan.
4. Add all the mushrooms and cook until soft.
5. Add the rice and coat with the oil.
6. Add the water and stock cubes and cover with a lid.
7. If the pan can't hold all of the water, wait for the rice to absorb the water and add it later!
8. Cook the rice, continuing to check its doneness.
9. 750 ml of water brings the best result, but adjust the amount depending on the type of rice and your taste.
10. When the rice is nicely soft and cooked, turn off the heat and add the cheese.
11. Season with salt and pepper, and it's ready!

white rice, onion, packet, pack white mushrooms, melting cheese, parmesan cheese, cubes, olive oil, salt, water

Taken from cookpad.com/us/recipes/157324-mushroom-cheese-risotto (may not work)