Mushroom Risotto

The creaminess of risotto is the result of constant stirring and gradual addition of liquid.

The base

1. Chop the onion finely, and sweat it glassy in a mix of butter and olive oil.

2. Add the risotto rice, and fry it briefly, until the grains turn slightly translucent.

The liquid

3. Pour in white wine, and cook off the alcohol.

4. Then add the hot stock a ladleful at a time, with constant stirring; always add only as much as it takes up, until the rice is creamy but al dente.

The finish

5. At the end add the fried mushrooms, the remaining butter and the grated parmesan, salt and pepper it.

6. Rest it under a lid for a few minutes, then serve immediately.

Tip: Hot stock is the secret – added cold it breaks the momentum of cooking, and it will not be creamy.