- Chicken stock
- 8 ounce Unsalted butter
- 2 lrg Onions
- 1 x Bulb garlic
- 6 med Leeks
- 1 lb Button mushrooms
- 1 pkt Arborio rice
- 4 ounce Parmesan
- Heat 1 pint stock in a pan. Heat butter in a separate large pan and fry the onions and garlic. Add in half the mushrooms.
- Add in the rice and stir till coated. Add in the stock slowly, stirring occasionally, till it is absorbed by the rice and becomes creamy.
- Saute/fry the rest of the mushrooms.
- Serve the risotto in a serving dish, sprinkle the mushrooms on top. Just before serving, stir in the grated parmesan.