Mushroom Risotto

• 500 g carnaroli rice
• 50 g butter, to start
• 10 ml extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 100 g mushrooms, finely sliced
• 100 ml dry white wine
• 2 liters chicken stock
• 100 g butter, to finish
• 100 g parmigiano-reggiano cheese, finely grated
• sea salt (to season)

1. In a large pan heat butter and oil, add onions and saute until transparent.
2. Add garlic and mushrooms.
3. Add rice and stir until transparent.
4. Add wine, allowing it to evaporate.
5. Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
6. Keep adding stock, a little at a time, until rice is almost cooked.
7. Remove from heat, season and finish with butter and parmesan.
8. Rest it for five minutes with the lid on, then serve.

butter, olive oil, onion, garlic, mushrooms, white wine, liters chicken, butter, cheese, salt

Taken from www.food.com/recipe/mushroom-risotto-322654 (may not work)