This is my basic risotto recipe, which is essentially a blank canvas for any ingredients you want to add. Try mixing through roasted squash and crispy pancetta, or an Arrabiata sauce for a delicious alternative to mushrooms.
200g of Chanterelle mushrooms
1 litre Chicken stock
1 tablespoon of olive oil
1 onion, peeled and finely chopped
300g risotto rice
75ml white wine
150g Parmesan cheese, freshly grated
Extra virgin olive oil to serve
Fry the mushrooms in half the butter until slightly coloured. Allow any water from the mushrooms to fry off. Transfer to a plate and set aside.
Pour the stock into a saucepan and simmer gently.
Melt the remaining butter and the olive oil in a large frying pan, add the onion and gently fry for about 10 minutes until softened. Add the rice and stir until it is coated.
Pour in the white wine and let it bubble until nearly evaporated, then start adding the warm stock, about two ladlefuls at a time, allowing it to be absorbed before adding more. Continue to add the stock until the rice is tender and has a creamy coating. This should take about 15-20 minutes.
Add the remaining butter, mushrooms and grated Parmesan cheese and gently stir though. Season to taste with salt and black pepper. Serve immediately with a drizzle of extra virgin olive oil or truffle oil and a sprinkle of Parmesan cheese.