Mushroom Risotto

Method

1. Brown mushrooms in oil in batches, remove.
2. Soften onion in half the butter, add garlic then rice and toast 1 minute.
3. Add wine and reduce.
4. Add hot stock a ladle at a time, stirring often, until rice tender with a slight bite, about 18–25 minutes.
5. Fold in mushrooms, remaining butter, cheese and parsley; loosen with stock.