Mushroom risotto

1. 1. Heat the olive oil in a deep frying pan and sauté the onion and mushrooms until golden. Add the garlic and sauté for 30 seconds.
2. Add the white wine and rice and stir well.
3. Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly. As the rice cooks the risotto will start to thicken. After about 20-30 minutes the rice should no longer be crunchy and the risotto will be creamy.
4. Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). Add the butter and parmesan and serve in bowls with extra shavings of parmesan.