Mushroom risotto

Ingredients

• 820 ml Vegetable stock
• 2 tbsp Olive oil
• 1 pcs Onion, finely chopped
• 2 clove Garlic, minced
• 1 tbsp Fresh basil, chopped
• 170 g Brown champignons, cleaned, sliced
• 170 g Shiitake mushrooms, sliced
• 200 g Arborio rice
• 120 ml White wine
• 2 1/2 tbsp Parsley, fresh, chopped

Method

1. Empty stock into a saucepan and heat until simmering. Keep warm.
2. Heat oil in a large skillet on medium heat. Sauté onions and garlic until softened and fragrant. Sprinkle dried herbs, followed by mushrooms; sauté until they release their juices.
3. Add rice and stir quickly to prevent sticking. Add warmed white wine and stir. Once the wine has been mostly absorbed, add the broth, one cup at a time, waiting until each cup of broth has been absorbed before adding the next. Before adding the last one and a half cup, add the chopped basil. The risotto should be creamy at the end.
4. Sprinkle parsley before serving.