Mushroom Risotto

INGREDIENTS:

25g (1 oz) butter
1 tbsp olive oil
1 onion, chopped
1 clove of garlic, chopped
1 red pepper, diced
225g (8 oz) mixed mushrooms
225g (8 oz) Arborio rice
Seasoning
425ml (¾ pint) stock
150ml (¼ pint) white wine
1 tbsp parsley, chopped
55g (2 oz) Parmesan, grated
2 tbsp cream

Garnish:
Shavings of Parmesan cheese

Method

Melt the butter and oil together and sauté the onion, garlic and pepper.  Add the mushrooms then the rice.  Stir the mixture to coat the rice, season.

Hotplate

Gradually pour in the stock and wine, stirring well after each addition. 

Main Oven140°C(275°F) Gas Mark 1

Pour in all the wine and stock at once and bring to the boil, stir and cover.  Place the casserole or saucepan into the centre of the oven and cook for 20 minutes.

Main Oven200°C(400°F) Gas Mark 6 or over

Pour in all the wine and stock at once and bring to the boil, stir and cover.  Place the casserole or saucepan into the cast iron Lower Oven and cook for 20 minutes.

Stir in the parsley at the end of the cooking time, followed by the grated Parmesan and cream.  Serve piping hot garnished with shavings of Parmesan.