Tomato, Mushroom & Basil Risotto

Heat a large pan over a medium heat and add the olive oil.

In a separate pot, add the chicken stock and bring the boil and then turn off the heat.

Add the shallots and saute for 3 minutes or until transparent but not brown.

Add rice and coat with the shallots.

Then add the white wine and cook over a medium-low heat until all the wine has been absorbed by the rice.

Add the chicken stock one cup at a time.

After the first cup of stock, add the sliced mushrooms and stir through.

It’s important to wait until all the stock has been absorbed by the rice and to stir often to ensure the rice is cooking evenly.

This should take about 25-30 minutes.

Once you have used all the stock in the rice, continue to add water until the rice is cooked through and is soft to bite with no crunch.

Lastly, add the tomatoes, basil, parmesan and pepper and heat through.

Serve immediately with extra parmesan and a drizzle of extra virgin olive oil.