Ingredients:

115g / 4 oz butter

Olive Oil

2 large onions, finely chopped

3-4 fat garlic cloves, crushed

250g / 8 oz risotto rice (I use Arborio)

2 glasses of Red Wine, or more!

1 1/2 ltrs / 2 pints chicken stock (added gradually)

345g / 12 oz chestnut mushrooms, or 115g each of button, wild, oyster mushrooms

180g Chestnuts (frozen, tinned or vacuum packed are fine) chopped

Parmesan cheese, grated to produce large shavings

Sea Salt

Freshly ground black pepper

Fresh parsley

 

AND THIS IS WHAT YOU DO.....

1.         Melt the butter and a little olive oil in a large deep frying pan or saucepan and add the onion and garlic.   Cook gently until softened, do not brown.
   
   
2. Now add the rice and make sure it is well coated with the oil, butter and juices.
   
   
3. Add the wine, stirring gently and making sure the rice does not stick to the bottom of the pan and encourages a creamy consistency.
   
   
4. Gradually add the warmed stock and stir continuously.  This process can take up to 30 minutes, the rice needs to be soft with just a little bite.
   
   
5. About ten minutes before the end of cooking time, add the chopped chestnuts together with the sliced mushrooms.
   
   
6. Keep stirring to stop the contents sticking to the bottom of the pan and gradually add small amounts of stock until the rice is done.
   
   
7. Serve immediately and garnish with fresh chopped parsley and Parmesan shavings.