MUSHROOM RISOTTO

Serves 4

Ingredients:
olive oil for cooking
1 red pepper
4 small shallots
600g mushrooms chopped
280g Arbrorio rice
2tbsp white wine optional
800mls vegetable stock
parmesan shaving garnish

How to:

• Cook the shallots, garlic, rice and red pepper in small amount of olive oil
• Add the mushrooms and rice and cook stirring continously for approx 4 mins - don’t let rice stick or burn
• Pour the wine over the mixture and cook until it has all evaporated*
• Heat the stock in a separate pan and leave it simmering on the stove
• Leave the risotto on a medium heat and add the stock two ladles at a time
• Stir constantly until all the stock is aborbed and the rice is tender (20 minutes approximately)
• Garnish with parmesan shavings and serve immediately.

* This phase is optional