Mushroom Risotto

Mushroom Risotto
Serves 4:
Ingredients:
2 Cups of arborio rice
3 Cups of reduced salt chicken or vegetable stock
400g Swiss Brown mushrooms, sliced
1 clove of garlic, minced or chopped finely
Black pepper
Manchego cheese
Olive Oil
Method:
1. Begin by heating the stock in a saucepan until it is just below a simmer.
2. In a pan gently fry the mushrooms until they are cooked but still have a bite to them, then remove and leave aside
3. Heat oil in a heavy based saucepan and start to cook down the garlic until tender
4. Add rice and stir, making sure each grain of the rice is covered with oil
5. Add 2 ladles of the stock to the rice and stir until the stock has been absorbed
6. Once absorbed add another ladle and stir until this is absorbed, continue this until the rice is tender but has a slight bite to it.
7. Add the mushroom's to the rice, reserving a few to garnish, season with pepper to balance out the saltiness of the stock.
8. Once the rice is cooked to your liking, spoon into bowls and sprinkle remaining mushrooms on top.
9. Grate the machego cheese on top to finish and serve.

Tips
The key is to keep the rice moving as much as possible, this will ensure the rice cooks evenly and the risotto doesn't get to thick and heavy.  Remember to taste!  All stocks are different, some are saltier than others, the pepper will balance it out perfectly but you will need different amounts depending on the salt level of the stock.

Ant