Shiitake mushroom risotto

Source: Nosh for graduates

Ingredients

Instructions

1. Melt the butter in a pan, add the onion and garlic and fry for
   2-3 minutes until the onions are soft.
2. Add the rice and cook for
   1 minute until the rice has absorbed the butter. Add the water and stock cubes. Bring to the boil, then turn down to simmer for
   10 minutes. Stir every now and then.
3. Add the mushrooms and simmer for a further
   5-6 minutes. Stir frequently. The rice should be cooked and most of the liquid absorbed. If not, then add a little more water and cook for 2-3 more minutes.
4. Season well with salt and pepper and stir in the basil at the last minute.
5. Serve in a bowl with some freshly shaved Parmesan over the top

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