|Butter||4 Ounce (125 Gram)|
|Onion||1 , chopped|
|Short grain rice||10 Ounce (315 Gram)|
|Red wine||5 1⁄2 Ounce (170 Milliliter)|
|Boiling vegetable stock||1 1⁄4 Pint (750 Milliliter)|
|Button mushrooms||1 Pound, sliced (500 Gram)|
|Grated parmesan cheese||3 Tablespoon|
|Chopped fresh basil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Melt 90 g (3 oz) butter in a large saucepan and cook onion over a medium heat for 3-4 minutes or until soft. Add rice and stir to coat with butter. Stir in wine and cook for 2 minutes.
2. Add 500 ml (16 fl oz) boiling stock and cook over a medium heat for 5 minutes or until liquid is absorbed, stirring occasionally. Add mushrooms and remaining stock. Continue to cook until most of the stock has been absorbed.
3. Stir in remaining butter, Parmesan cheese, basil and black pepper to taste.