PREPARATION

  1. Cut the onion into rings and chop the shallot.
  2. Fry the shallot in a little butter and two tablespoons of olive oil in a thick-bottomed pan. When the shallot is translucent, stir in the unwashed rice.
  3. Make sure that all grains are covered with grease.
  4. Now slowly add the stock. Add one tablespoon for fifteen minutes and keep stirring continuously.
  5. When the stock is almost absorbed, the following spoon can be added.
  6. Don't let the stock boil when you make the risotto, so it will not interrupt the cooking process.
  7. Heat the frying pan when the risotto is almost cooked. Add half of the butter and fry the mushrooms and onion until cooked.
  8. Turn of the heat and leave to stand for a minute. Then add the rest of the butter, Parmesan cheese and mushroom mixture.
  9. The risotto is at its best when it is 'al dente'; soft, creamy, shiny and thick liquid.
  10. You have to be able to eat it with a fork. Finally, season the risotto with freshly ground pepper and salt.

Put on the table an extra bowl of Parmesan cheese for the lover!