Mushroom Risotto Recipe

I love a good risotto and think that it is one of those dishes that when you make it, you wonder why you don't do it more often. This is quite a simple risotto recipe and one that is great served with chicken or just by itself. I often add cut up chicken to it.

INGREDIENTS:

500g various mushroom varieties - sliced
2 tablespoons butter
40ml good olive oil
1 leek - thinly sliced
1 litre good chicken stock ( I often make my own)
2 cups arborio rice
1/2 cup white wine
1/2 cup pecorino cheese - grated
1/4 cup parmesan cheese - grated
2 tablespoons fresh parsley - chopped
2 cloves garlic - minced (can use bottled crushed)

METHOD:

In a pan, heat the butter and add the mushrooms. Cook for a few minute then remove from pan and set aside.
Heat the oil in a large pan or wok. Add the garlic and leek and cook for several minutes or until soft.
Put chicken stock in a large saucepan and heat until simmering.
Add the rice to the garlic and leek and stir for a minute, just to coat the rice.
Add the wine and cook until liquid is absorbed.
Add the stock, a ladle at a time, stirring continuously until all the liquid has been absorbed and rice is cooked through.
Stir in the mushrooms, cheese, parsley and serve immediately.
The rice should be lovely and soft but also quite sloppy as this is the correct way to serve risotto.