Risotto recipe

I can't believe it's been more than a week since my last post! I do feel a bit swamped at the moment though... Lost of reading to do and my mother just had surgery on her foot so. It's nothing life-threatening, but she can't walk further than the bathroom for a while... Which means I have to do most of the cooking! (My dad can only make things that start with a p: pasta, pizza, pancakes and potatoes :P) I don't really mind though, because I can make anything I want now :)

Yesterday I made a mushroom risotto inspired by a recipe I found in the newspaper which was by Edwin Florès. I changed a lot of things though and it was delicious :)

This is what you'll need for three persons:

• 1 onion
• olive oil
• 300 g arborio rice
• a dash of white wine
• 400 g assorted mushrooms (I used a mix of oyster mushrooms, chanterelles, common mushrooms and some other things I don't know the names of but tasted very good)
• 1 l mushroom stock
• 2 spoons of crème fraîche
  
• 200 ml cream
• 50 g parmesan cheese
• A few leaves of fresh basil

What to do:

• Heat the olive oil in a large pan and chop the onion
• Fry the onion and add the rice
• Stir until the ricebecomes transparent
• Add the wine and a ladle of stock
• Fry the mushrooms in another pan with a few spoons of olive oil
• Keep adding stock to the rice until you've added about half of it
• Add half the mushrooms to the risotto
• Add more stock until the risotto is done, but not mushy
• Stir the crème fraîche and the cream through the risotto and let it cook a few more minutes
• Divide the risotto and the rest of the mushrooms between three plates
• And serve with some grated parmesan and fresh basil

I promise you it'll taste good!