Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don’t let it colour.
Add the rice and a splash of white wine.
Pour in enough of the stock to cover the rice. Keep working the risotto. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed. I use Knorr Chicken Simply Stock as it works well with the mushrooms.
Prepare the mushrooms by chopping, but not too small or fine. You want them to cook evenly.
Heat the remaining tablespoon of oil in a separate pan and add the mushrooms. One eye on the mushrooms, the other on the risotto.
Keep adding the stock, keep stirring the risotto.
Add the fresh herbs – whatever you’ve got, whatever you like (not basil though, it’s not a natural combination).
Add some truffle oil to the mushrooms if you wish; it can add a more intense flavour to the risotto.
Stir the mushrooms into the risotto and serve with some parmesan and a sprig of thyme, but again they’re optional. Your risotto is ready.
Recipe courtesy of Knorr