Basic risotto by Geoff Jansz

1. In a saucepan with lid, gently cook onion and garlic in olive oil, stirring for about 10 minutes without browning.
2. Add rice, turn up heat and stir to cook for about 1 minute. The rice will look a little whitish on the outside and start to stick a little.
3. Add in and evaporate off the wine.
4. Gradually, ladle at a time, add hot stock, stirring and massaging the rice. Only add another ladle when the liquid is just about gone.
5. When rice is al dente, fold through the last ladle and the flavour of choice, in our case, Mushroom Ragout and gently heat.
6. Switch off heat, fold through butter and parmesan, place a lid on the pot and let sit for 5 minutes.
7. Geoff loves to serve this risotto with his delicious mushroom ragout