1.5 cups of arborio rice
4 cups chicken stock
1 cup white wine
1/2 onion diced
3 cloves garlic crushed
6-8 mushrooms sliced
a small bunch of enoki mushrooms
1/2 cup pecorino romano cheese shave - keep some for serving.
8 chestnuts boiled & peeled
continental parsley - leaves only chopped.
Heat oil in a large saucepan.
Add onion and garlic lightly fry for 2 minutes.
Add rice, stirring quickly to coat grains.
Stir in wine and about ½ - 1 cup stock and cook until liquid is absorbed.
Continue to add 1 cup of stock and stir, until liquid has been absorbed. Continue adding stock and stirring.
Once half the stock has been added, add the mushrooms & chestnuts. Continue adding stock and stir until rice is cooked.
When you are almost ready to serve stir through the pecorino romano cheese (the cheese really gives the extra flavour).
Once risotto is cooked serve on dish - add parsley, shaved cheese, and freshly ground pepper.