Serves: 4

Cooking time: 20 minutes

INGREDIENTS

- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups risotto rice, such as arborio
- 1/2 cup dry white wine (as Chardonnay)
- 4 cups vegetable broth
- 1 cup parmesan cheese, grated
- 1/2 cup shiitake mushrooms, sliced
- 1 tablespoons fresh parsley, chopped
- Salt and pepper to taste
 

HOW TO PREPARE

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened about 5 minutes.

2. Add the Arborio rice and stir to coat with the oil. Cook for 1 minute.

3. Pour in the white wine and let it bubble to nothing so the alcohol evaporates for about 2 minutes.

4. Add the vegetable broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding the next cup. continue to simmer and stir - it should become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

5. When all the broth has been added, stir in half a cup of grated parmesan and the shiitake mushrooms.

6. Season with salt and pepper to taste.
7. Cook until the rice is tender. If the rice is still undercooked, add a splash of hot water.
8. Take the pan off the heat, and scatter over the parmesan and the chopped parsley.

Serve immediately.

A soft and approachable Merlot can be a good red wine option, offering a nice balance to the flavours of the dish. 

Remember that personal preferences play a significant role in wine pairings, so feel free to experiment and find the combination that suits your taste.