Andrew's Mushroom Risotto

Ingredients

• mushrooms, chopped
  
• 2 cloves of garlic, chopped
  
• 3 Tbsp butter
• 1/2 cup chopped shallots or onions
  
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2-3 Tbsp whisky
  
• About 3 1/2 cups vegetable stock
  
• 1/2 cup freshly grated Parmesan cheese
• salt and pepper

1. In a 3 or 4 quart saucepan, heat 2 Tbsp butter on medium heat. Add the shallots or onions and cook for a few minutes until translucent. Add a dash of chilli if you have it. Add the rice and cook for 2 minutes more, stirring until nicely coated.

2. While the shallots are cooking, bring the stock to a simmer in a saucepan.

3. Add the wine and whisky. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of stock at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite. Remove from heat.

4. Fry the garlic, then add the mushrooms. When mushrooms are soft, add them to the rice, along with parmesan cheese, 1 Tbsp butter, and salt and pepper to taste.