Serves 6 INGREDIENTS 300g Arborio rice 1l light vegetable stock 2 shallots, finely diced 1 clove garlic, finely chopped 100ml white wine 150g butter 100g freshly grated Parmesan olive oil 2 dsp finely chopped flat leaf parsley 150g mixed mushrooms (including button, flat cap and chestnut)
METHOD Bring stock to boil. Roast mushrooms in a very hot oven until golden brown. Cool and slice. Saute onion and garlic in the olive oil and 50g of the butter. Season. Add the rice and mix well. When the rice is hot to the touch, add the white wine and cook until absorbed by the rice. Add a ladle of hot stock and stir until absorbed. Repeat until the rice is cooked al dente. When the rice is nearly cooked, add the roast mushrooms. Stir in the chopped parsley and remove from the heat. Mix in the remaining butter and Parmesan and mix well. Check seasoning and serve. Recipe by James Scott The head chef at amore dogs