Mixed Mushroom Risotto

Method

1. Slice two-thirds of the mushrooms; tear the rest into big pieces and set aside.
2. Heat 2 tablespoons of oil in a wide pan and fry the sliced mushrooms over a high heat for 4–5 minutes until golden. Set aside.
3. Lower the heat, add the butter and onion, and soften for 6–7 minutes. Add the garlic for the last minute. Stir in the rice for 2 minutes until glossy.
4. Pour in the wine and stir until absorbed. Add the hot stock a ladle at a time, stirring and letting each ladle absorb before the next — about 18–20 minutes until the rice is creamy with a slight bite. Stir the fried mushrooms through for the last 5 minutes.
5. Meanwhile, sear the reserved torn mushrooms in the last of the oil over a high heat until deep golden.
6. Take the risotto off the heat, beat in the cheese, season, and rest for 2 minutes with the lid on. Serve topped with the seared mushrooms and parsley.