Ingredients

• 1 1/2 cups (300 g) arborio rice
• 7 oz (200 g) mushrooms, sliced
• 1 onion, chopped
• 4 cups (1 L) stock, warmed
• 1/2 cup (100 ml) white wine
• 1/2 cup (50 g) Parmesan, grated

Steps

1. Sauté onion and mushrooms in a little oil until softened.
2. Add rice and toast 1 minute; deglaze with wine and stir until absorbed.
3. Add warm stock a ladle at a time, stirring, until rice is creamy and al dente (18–20 minutes).
4. Stir in Parmesan; season to taste.

Pairings

• Wine: Pinot Noir – earthy, light, the classic for mushrooms; Chardonnay (lightly oaked) – butter and weight for the creamy rice
• Beer: Dubbel – earthy dark fruit with mushrooms; Brown Ale – nutty malt echoes the Parmesan