Mixed Mushroom Risotto - cooking recipe

Ingredients

4 cups chicken stock
8 tbsp (1 stick) butter, chopped
1 lb mixed mushrooms, sliced
1 None onion, finely chopped
1 clove garlic, crushed
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
None None Snipped chives, to serve

Preparation

Bring stock and 2 cups water to a boil in a medium saucepan. Cover and keep warm.
Melt 4 tbsp of the butter in a large saucepan on high heat. Saute mushrooms, 3-5 mins, until tender. Transfer to a plate.
Melt 2 tbsp of the butter in same pan on high heat. Saute onion and garlic for 3-4 mins until tender.
Add rice. Cook, stirring, 1 min. Add wine and stir, 1-2 mins, until almost evaporated.
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender but firm to the bite). Return mushrooms to pan with last ladle of stock.
Remove from heat. Stir in Parmesan cheese and remaining 2 tbsp butter. Season to taste. Serve topped with chives, if desired.