Portobello Mushroom, Shallot and Parmesan Risotto

Ingredients 

300g arborio rice 

5 large portobello mushrooms 

200g shallots 

100g parmesan + garnish-I used ‘Waitrose Parmigiano Reggiano Strength 6’ 

2 chicken stock cubes  

150ml white wine-I used ‘La Monetta Gavi Piedmont Italy’  

Black pepper  

Olive oil 

Fresh parsley 

Method

First boil a kettle to make the stock, then make up 1 pint of stock with both cubes. Slice the mushrooms and shallots and fry off for 2-3 minutes with a little olive oil. Mix in the white wine and add the rice. Pour in the stock and simmer until all the liquid has gone then add more boiling water and cook until the rice is cooked. Season well with black pepper and then stir in the parmesan. Mix in a handful of chopped parsley and divide into 4 bowls. Garnish with a little more parmesan and parsley and then serve for a yummy weekday dinner.