Mushroom Risotto

Mushroom Risotto

3 Tbsp oil

50g butter

2 small onions

3 cloves garlic

8 large button mushrooms (250g ish maybe?)

5 slices of shaved ham

3 rice cups of rice (how much is a rice cup? Much smaller than a standard/metric cup)

6 standard cups of water

4 tsp chicken stock/4 stock cubes (dissolved in the water)

Put oil and butter in the pan and melt the butter. Add chopped onions, crushed/chopped garlic, chopped mushrooms and diced shaved ham and saute until they're all looking yummy (10 minutes maybe?) Add the rice to the pan and "brown" it a little bit. Add more butter if you need to. Make sure the rice gets nicely coated. Add 2 cups of water. Cook on high for 5 minutes or until the water is about 3/4 absorbed/cooked off. Add the rest of the water with the stock. Cook until liquid is absorbed and rice is tender, about 20 minutes.

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This was pretty nice but you may want to consider making some changes to adjust to taste. My suggestions:

-Add peas. Lots of them. 1-2 cups of peas.

-Scrap the ham. Or use less. It affected the flavour a bit too much.

-Use less stock, maybe half the amount, and add a bit of salt instead.

I also don't know if this is the correct way to cook "risotto". But it works for me.