Mushroom Risotto

Ingredients

1.5 litres (6 cups) vegetable stock

500ml (2 cups) red wine

2 tablespoons olive oil

60g butter

1 leek, thinly sliced

500g flat mushrooms, sliced

500g Arborio rice

75g grated Parmesan Cheese

3 tablespoons chopped parsley

shaved Parmesan & parsley to garnish

Directions

1) Place stock & wine in a large saucepan. Bring to the boil, then reduce heat to low, cover & keep at a low simmer.

2) Heat the oil and butter in a large saucepan or deep frying pan. Add the leek & cook over a medium heat for 5 minutes or until soft & golden.

3) Add the mushrooms & cook for 5 minutes, or until tender.

4) Stir in arborio rice until it is translucent.

5) Add 1/2 cup stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, 1/2 cup at a time, stirring constantly for 20-25 minutes or until all the stock is absorbed and the rice is tender & creamy.

6) Stir in the Parmesan & chopped parsley until all the cheese is melted.

7) Garnish with Parmesan & parsley.

8) Eat!