Creamy wild mushroom risotto

Warming and creamy with an end result of great satisfaction

Ingredients:

3 tbsp olive oil
5 garlic cloves, minced
1 onion, diced
500g wild mushrooms, sliced
500g aborio rice
4-5 cups vegetable stock
1/3 cup pure cream
1/2 cup freshly grated parmesan cheese
1/2 tsp mbK turmeric kelp
sea salt and cracked pepper
fresh parsley, chopped

Method:

1. In a heavy skillet add olive oil, garlic, onion and mushrooms, saute until tender

2. Remove half of mushroom mixture and set aside

3. Add rice and stir

4. Add 1 cup of vegetable broth and stir until almost all broth is absorbed

5. Continue adding broth, 1 cup at a time and stir until liquid is absorbed

6. This step takes about 20 minutes

7. Add in pure cream and parmesan cheese and cook for a few more minutes

8. Add mbK turmeric kelp, sea salt and cracked pepper

9. Add remaining mushroom mixture and stir to combine

10. Transfer risotto to a serving bowl and top with grated parmesan cheese and chopped parsley