Champignon mushroom risotto
Method
Heat the oil and lightly sauté the onion.
In another pan, heat the water and add the stock cube.
Add the mushrooms and then the rice.
Stir over a low heat and deglaze with the white wine.
Add enough stock from the other pan to cover the rice.
Leave it to cook until all the liquid is absorbed and add a little salt and pepper.
Keep adding stock in small amounts until the rice is tender.
When the rice is cooked, add the grated salty cheese.
For a creamier risotto, add a tablespoon of butter just before taking it off the heat.