Mushroom and white wine risotto

Ingredients

• 160 g risotto rice, 250 g mushrooms, 1 shallot
• 100 ml simple dry white wine, 550 ml hot stock
• 2 tbsp olive oil, 40 g Parmesan
• Parsley, salt, pepper

Steps

1. Brown sliced mushrooms in half the oil for 6 minutes; set aside.
2. Soften chopped shallot in the remaining oil for 2 minutes. Add rice, stir for 1 minute, then pour in 100 ml dry white wine. Stir until the liquid is absorbed.
3. Add hot stock a ladle at a time over 18–20 minutes, stirring. Fold in mushrooms, Parmesan and parsley; adjust seasoning and serve immediately.
4. For the alcohol-free version, replace the wine with 100 ml extra stock at the same step.