Simone Wagner 

Global Services

350g risotto rice
500g mixed mushrooms
2 onions, peeled and finely diced
2 garlic cloves, peeled and finely sliced
450ml white wine
300ml chicken stock
2 sprigs rosemary
100g parmesan, grated
200ml single cream
4 tbsp butter
2 tbsp vegetable oil
salt and pepper

Wash the rosemary and finely chop the leaves.
Mix stock and white wine and warm slightly.
Clean the mushrooms and cut the stems of very closely to the caps.
Slice the nice looking, un-damaged caps into 5mm thick slices and finely dice the stems and any caps that are not quite perfect.
Heat 1 tbsp oil and 2 tbsp butter in a large frying pan. Sauté half of the onions, then add the rice. Stir gently until the rice becomes translucent. Add 250ml of the wine and stock mixture and leave to simmer until all the liquid has been absorbed. Add another 100ml and continue to simmer stirring occasionally until all the liquid has been absorbed again. Repeat several more times for the next 30 minutes until the rice is cooked. If you run out of liquid, continue with warm water.

In a second frying pan, heat 1 tbsp oil and sauté the remaining onions. Add the garlic and fry for 2 minutes, then add the diced mushrooms and fry with the onion and garlic for 7 minutes. Shortly before the rice is done, add the mushrooms to the risotto. Mix the cream and the parmesan into the risotto and season with salt and pepper.

Heat 2 tbsp butter in the pan you fried the mushrooms in and stir-fry the sliced mushrooms for 1 minute from both sides.
Serve the risotto topped with the sliced mushrooms.