Creamy Mushroom Risotto

Keep the stock at a gentle simmer in a small pan.

Heat 2 tablespoons of oil in a wide pan over high heat. Fry the mushrooms in two batches until golden and any liquid has evaporated. Season and set aside.

Lower the heat, add the remaining oil, the onion and a pinch of salt. Cook gently for 6 minutes, then add the garlic and rice and stir for a minute until the grains look glossy.

Pour in the wine and stir until absorbed. Add the stock a ladleful at a time, stirring often and waiting until each addition is absorbed before the next. This takes about 18 minutes; the rice should be tender with a slight bite.

Stir in most of the mushrooms, the Parmesan and butter. Take off the heat, cover and rest for 2 minutes.

Serve topped with the remaining mushrooms, parsley and extra Parmesan.