1x Diced Brown Onion

400g Sliced Mushrooms (any kind)

2 Tablespoons butter

2 Tablespoons olive oil

1 Cup Arborio Rice

4-8 diced cloves of Garlic

1 Cup of White Wine

1 Litre of Chicken Stock

Salt & Pepper to taste

½ Cup of Parmesan cheese

More Parmesan and some Parsley to season

(Optional) Pinch of Saffron

Pour the chicken stock into a pot and put on the stove on low-medium heat (Not hot enough to boil it). Add saffron to the stock if using.

Put the butter and oil into the a large pan over medium-high heat

Once the oil has heat up, add the Onion and the Garlic. Cook for about 3-5 minutes or until it starts going transparent. Stir it constantly to prevent it burning.

Add the Mushrooms and cook for about 5 minutes or so or until the mushrooms shrink a bit.

Add the cup of white wine. Cook for about 2 minutes or until the alcohol has evaporated.

Add the cup of Arborio Rice. Stir it around a bit to “fry it” a little.

Start ladeling in the chicken stock doing about a cup or so at a time. Repeat this process as the stock is absorbed/evaporated until all the stock has been transferred across. If the rice is not fully cooked through when the stock is used - up, you can use some water.

Once the rice is cooked, add the ½ cup of Parmesan cheese, salt & pepper to taste. Stir it all through

Serve - top with some parmesan and/or parsley.