Sophies Red Wine Mushroom Risotto

Ingredients
250g arborio rice
1 lge onion
2 cloves garlic
1 chicken stock cube
350g fresh mushrooms of your choice (i used portabello and cap mushrooms)
Red wine
Parmesan
Salt and pepper
Butter
Olive oil
Thyme, oregano
Water

Method
Dice onion, mushrooms -> mince garlic
Add above to a large pan with a dab of butter, a drizzle of olive oil and herbs
Saute (cook until golden brown) above, then pour in the rice
Lightly fry the rice and mushroom mixture together until the rice starts to whiten and seal
Splash in some red wine and reduce to halfway
Crumble in the stock cube and start to splash in the water (a 1/2 cup at a time)
When the water starts to dry out, splash another 1/2 cup in (this is called the absorption method)
Continue to add water until the rice is cooked
Take off the heat and sprinkle in Parmesan
Season with salt and pepper and enjoy!


Sophie's review- As i didn't have arborio i used long grain rice, its not as creamy but still nice. I was a bit sceptical about the red wine but it added a deep richness to the dish which would go nice with a red meat. Also good for vegetarians.

Casey's review- Very nice, Sophie served it on a whole portabello mushroom which acted as a base but was also delicious. I would have added a bit more pepper, but i like my things hot.