Wild Mushroom Risotto

A risotto is a really easy dish to make. You don't need to overcomplicate it with a wealth of herbs - keep it simple with just a handfull of ingredients.

What you need...(for 4 people)
1 Onion
1 litre of vegetable stock (Recommended - Knorr stock pots)
250g Arborio rice
2 varieties of mushrooms (normal, chestnut, oyster)
Marscapone cheese

Finely Chop the onion and gently fry in a little olive oil and a little butter. Add a little sea salt and fry for 5 minutes. Then add the rice and stir off the heat - so that the rice absorbs some of the juices from the onion. Now add half of the stock, stir and place onto a low heat. Let the risotto simmer until almost of the stock has been absorbed, before adding a half of the remaining stock (1/4 of the original stock)

In another pan, fry your chosen mushroom medley for about 5 minutes. Drain off some of the excess juices before adding to the risotto. If the risotto is ready, simply add a tablespoon or two of the marscapone into the risotto and stir well. If the risotto is not ready, add the remainding stock and simmer again - when it is ready, add a tablespoon or two of the marscapone into the risotto and stir well.

Serve and add some grated parmesan if you like.