Mushroom risotto

Heat 1.2 litres of salted water until almost boiling and keep it over the lowest heat. Slice the mushrooms and finely chop the onion and garlic.

Heat the olive oil in a wide pan and fry the mushrooms over high heat until their liquid has evaporated and they turn golden. Season with salt and transfer to a bowl.

In the same pan, melt half the butter and cook the onion until translucent, then add the garlic. Add the rice and toast it, stirring, for 2 minutes until the edges of the grains turn translucent.

Pour in the wine and stir until it's almost completely absorbed.

Add the hot water a ladle at a time, stirring constantly. Add the next ladle only once the previous one is almost absorbed. After 18–20 minutes the rice should be tender but still have a slight bite in the centre.

Keep the water hot: cold liquid stalls the cooking and the rice cooks unevenly.

Return the mushrooms and take the pan off the heat. Add the remaining butter and the grated Parmesan, season with pepper and stir vigorously.

Cover for 2 minutes so the risotto turns creamy, then spoon onto plates. Done!