Mushroom risotto

1 Heat oil in a frying pan, gently cook onion and garlic until soft.

2 Add the rice, stir for a minute, then add a splash of white wine.

3 Once absorbed, add a ladle full of hot chicken stock, adding more as the liquid absorbs.

4 After about 10 minutes, add sliced field mushrooms.

5 Keep stirring and adding liquid until the rice is al dente and the mushrooms are cooked.

6 Sprinkle with fresh parmesan.

7 Serve with a glass of red wine and a green salad.