Oriental garlic mushroom risotto

Method

1. Fry 1 small finely chopped onion in olive oil until softened.
2. Add the risotto rice to the pan and cook for 1 min.
3. Add the white wine and cook rapidly until nearly evaporated.
4. Gradually add the hot vegetable stock, one ladle full at a time.
5. Simmer gently, allowing the stock to be absorbed before adding the next ladle full. Continue, stirring frequently until the rice is tender.
6. Season with salt and freshly ground black pepper.
7. Meanwhile, in a separate frying pan, melt the butter and add the garlic cloves.
8. Fry for 1-2 mins then add the mixed oriental mushrooms and cook until tender and browned (add firmest ones such as shiitake first, delicate oyster and enoki last).
9. Season well, add the fresh chopped parsley and gently mix into the risotto, pouring over any remaining garlic butter.