Mushroom Risotto With Parmesan & Fresh Parsley

Begin by preparing your ingredients: finely grate the Parmesan cheese; finely chop the garlic; chop the brown onion; slice both the button and brown mushrooms. Set these prepared ingredients aside.

Prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water per person, stirring until dissolved. Set aside.

In a large pot, heat the olive oil (1/2 tablespoon per person) over medium heat. Add the chopped onions and garlic, sautéing until they start to soften and become fragrant.

To the same pot, add the sliced mushrooms and cook until they are soft and their volume has reduced, stirring occasionally.

Add the risotto rice to the pot and stir well to ensure the grains are fully coated with the oil and have a slight translucent edge before adding liquid.

Begin adding the hot vegetable stock one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding the next ladle. This process should take about 18-20 minutes, or until the rice is al dente and creamy.

Once the rice is cooked to the desired consistency, remove the pot from the heat and stir in the butter and finely grated Parmesan cheese until the risotto is rich and creamy. Season with salt and pepper to taste.

Finely chop the fresh parsley and sprinkle it over the risotto before serving. Serve the mushroom risotto hot, garnished with additional Parmesan cheese if desired.