Mushroom Risotto

1.Heat oil in a large heavy bottomed saucepan to a medium heat before adding the diced shallots and garlic. Next add the sliced mushrooms with a little salt and continue cooking on medium for another 5-7 minutes. Stir in the tarragon.
2.Once the shallots and mushroom are soft add in the rice and stir before pouring in half the stock. Continue cooking until the stock is absorbed.
3.Ladle in the remainder of the stock and the milk and continue cooking for a further 10 minutes, check to see if the risotto is cooked, it should be al dente as the rice will continue to cook in its own heat.
4.Finally add the Avonmore double cream.
5.Serve in bowls, sprinkle over the parmesan cheese and season with freshly ground black pepper.

Instructions

1.Heat oil in a large heavy bottomed saucepan to a medium heat before adding the diced shallots and garlic. Next add the sliced mushrooms with a little salt and continue cooking on medium for another 5-7 minutes. Stir in the tarragon.
2.Once the shallots and mushroom are soft add in the rice and stir before pouring in half the stock. Continue cooking until the stock is absorbed.
3.Ladle in the remainder of the stock and the milk and continue cooking for a further 10 minutes, check to see if the risotto is cooked, it should be al dente as the rice will continue to cook in its own heat.
4.Finally add the Avonmore double cream.
5.Serve in bowls, sprinkle over the parmesan cheese and season with freshly ground black pepper.