Risotto aux champignons

Directions

1. Heat up the olive oil in a medium size pot or a large saucepan. Add chopped onion and garlic (optional) and sauté for a while until they become soft.
2. Add the mushrooms and mix everything together. Let it simmer for a few minutes.
3. Add rice and start stirring immediately (rice gets sticky!). Let the rice fry for a few minutes, absorbing the flavours.
4. Add wine to your rice and stir it. Rice will absorb the flavour from the wine, and the alcohol from the wine has to evaporate.
5. When the wine evaporates, you have to add stock to your rice and stir it.
6. Keep on adding the stock little by little, checking if the rice is cooked.
7. Let it simmer until it absorbs the liquid, stirring continuously. Your dish should start to become creamy and rice tender. When the rice absorbs the liquid, add another part of your stock and stir it.
8. By the time you finish your stock, the rice should be ready. Remember to continue stirring until the rice is cooked.
9. If your rice is undercooked, add some water.
10. Take the pot off the heat, add the butter, half of the parmesan and the half a handful of chopped parsley.
11. Now, it's time to add the wine! Mix all your ingredients in the pot and wait until the rice absorbs the liquid (the alcohol needs to evaporate).
12. Add the rice and mix everything together. Let it fry but stir it all the time so it doesn't stick to the pot.
13. Add chopped mushrooms and stir everything. Cover the pot with the lid and let it simmer for a few minutes on medium heat. .
14. Mix everything and put it aside for a few minutes before serving.
15. Serve topped with parsley and the rest of the parmesan.