300 g (10 oz) mushrooms, preferably brown-cap, chopped
350 g (11 1/2 oz) risotto rice
125 ml (4 fl oz) dry white wine (optional)
1.2 litres (2 pints) hot chicken or vegetable stock (add an extra 125 ml/4 fl oz if not using wine)
3 tablespoons crème fraîche
2 tablespoons chopped chives
salt and pepper
grated hard Italian cheese, to serve (optional)
Melt the butter in a pan and cook the onion and garlic over a medium heat for 4–5 minutes. Add the mushrooms and cook for 2–3 minutes, stirring occasionally. Add the risotto rice and stir for 1 minute. Pour in the white wine, if using, and simmer rapidly for about 1 minute until the wine is absorbed.
Add a small ladleful of hot stock. Stir constantly and keep the mixture at a gentle simmer. When the liquid has been absorbed, repeat the process. Continue for about 17 minutes until all the stock has been absorbed and the rice is tender and creamy, but with texture.
Stir the crème fraîche and chives into the risotto, season generously, remove from the heat, cover and set aside for 2 minutes. Serve sprinkled with grated hard Italian cheese.