FreshScottish Wild Mushroom mix (100g) cleaned and sliced
150gItalian risotto rice
1/2litre vegetable stock
1tablespoon parmesan cheese, freshly grated
freshly ground black pepper
Heat enougholive oil to cover the base of a heavy bottom pan quite generously, then add the chopped onion. When theonion softens, add the chopped garlic and cook for a few minutes. Add thesliced mushrooms and cook for a further 2 minutes before adding the rice.
Cookfor 5 minutes or so, stirring occasionally to avoid the rice sticking. Add asmall amount of the vegetable stock (enough to cover the base of thepan) and stir. When the liquid has been soaked up by the rice, add thesame again and stir. Continue like this until all the stock is absorbed.
Removefrom the heat, stir in the parmesan and black pepper (to taste). Serve.
