Optional Butter & Wine with that Risotto?

MUSHROOM RISOTTO

Serves 4

Ingredients:
1 Tablespoon Oil
25g butter
1 onion, chopped
250g mushrooms, quartered
1 1/2 cups aborio rice
1/4 cup white wine, optional
4 cups hot vegetable/chicken stock
1/3 cup fresh Parmesan cheese
1 Tablespoon fresh parsley
25g, extra butter
S&P to taste

Method:
1. Sauté onion & mushrooms in oil and butter until soft and golden.
2. Stir in rice and cook for about 5 minutes until rice is transparent.
3. Stir in wine, allow to evaporate
4. Stir in 1 ladle of stock at a time, gentle simmer and evaporate, repeat this process until rice is just cooked through (about 30 minutes).
5. Remove from heat and stir in parmesan cheese, parsley and extra butter, add cracked pepper.

Perfect also served with a side of Pan seared Chicken.

*Alternately add everything into an ovenproof dish, except step 5, and bake at 160 degrees for 35-45 minutes.