Green Risotto with Mushrooms

1: Finely dice the onion and garlic.

2: Warm 2 tbsp olive oil in a saucepan at medium-high.

3: Melt 2 tbsp of butter in the oil and fry the onion with a pinch of salt on medium heat until soft (10 minutes).

4: Add the garlic, fry until fragrant, then add the risotto rice and toast well (2-3 minutes).

5: Pour in the wine and allow to cook off (1-2 minutes).

6: Bring your vegetable stock up to a boil in a separate pot and add to the rice ladle by ladle, waiting until fully absorbed before adding the next ladle.

7: After 25-30 minutes, the rice should be nicely al dente. Season to taste with salt and pepper.

8: Briefly blanch the greens in the stock or pot of water, then blend with a splash of stock until vibrant and green.

9: Once the rice is al dente, add the parmesan, a knob of butter, and the blended greens. Mix well until silky smooth and creamy.

10: Slice the mushrooms and fry in butter/oil until golden and crisp. Season with salt and pepper.

11: Spoon the risotto into shallow bowls, top with the mushrooms, a grating of parmesan, and enjoy!