Mushroom risotto

INGREDIENTS For the risotto: 30ml (2 tbs) butter 15ml (1 tbs) olive oil 1 onion, diced 2 carrots, peeled and diced 3 garlic cloves, finely chopped 500g Arborio rice

125ml (½ cup) white wine 1.25ml (5 cups) chicken or vegetable stock

125ml (½ cup) cream

Parsley, to taste and chopped 125ml (½ cup) Parmesan cheese, finely grated Salt and black pepper For The topping: Olive oil 2x 250g button mushrooms, halved 350g green beans, top and tailed and cut into 2cm pieces

Salt and black pepper, to taste For the Parmesan crisps:

60ml (¼ cup) Parmesan cheese, finely grated

METHOD

FOR the risotto, heat a large pot over a moderate heat with the butter and olive oil. Sauté the onions, carrots and garlic for about 4 to 5 minutes. Add the Arborio rice and fry, stirring for another 1 to 2 minutes to get a nice nutty taste on the rice.

Add the wine and cook out while stirring. Add the stock ladle by ladle while stirring, only adding more once the previous ladle has cooked away. Once all the stock has been added and the rice is al dente, add the cream, parsley and Parmesan cheese.

For the topping, heat a frying pan with a dash of olive oil. Sauté the mushrooms and green beans until cooked.

For the Parmesan crisps, preheat the oven to 180°C. Place a sheet of baking paper on a baking tray and spray with non-stick food spray. Place the Parmesan in different shapes on the tray and bake for about 3 to 5 minutes. Serve the risotto topped with the mushrooms and beans.