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Serves 3 people, adjust to your needs
300g Risotto Rice
2-3 Spring Onions
1 Garlic clove
1L Stock of Choice
Glass of dry white wine
Salt, pepper, parsley
Fry the mushrooms, onion and garlic until browned, toast the rice in the pan and deglaze with wine…or stock in my case.
Add a quarter of the stock at a time and let it absorb before adding the next.
Once cooked, stir in some butter and the parmesan, season, garnish with spring onions, parsely and more cheese and serve hot!