Risotto asks for patience rather than skill: stock in ladles, stir, wait until it is absorbed, again. That stirring loosens the starch, and it is the starch that makes risotto creamy, not the cream. Fry the mushrooms separately in a hot pan and add them at the end, otherwise they release their moisture into the rice and turn grey.
Source of protein15% of the energy from protein
Finely chop the onion and garlic and slice the mushrooms.
Soften the onion in the butter, add the risotto rice and stir it through well.
Pour in the white wine and let it cook away.
Add the stock a ladle at a time, stirring constantly, until the rice is done.
Fry the mushrooms golden brown separately and stir them through with the Parmesan.
A handful of dried porcini, soaked in warm water, lifts this risotto considerably. Use the soaking liquid as part of the stock. Risotto does not wait, so make it once everyone is at the table. Turn leftovers into arancini the next day: roll into balls, coat in breadcrumbs and fry.
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