Chestnut Mushroom Risotto

|This classic risotto presses all the right buttons with intense chestnut mushrooms and plump arborio rice.|mushrooms parsley|2 tablespoon olive oil225g chestnut mushrooms1 onion350g arborio rice150 ml dry white wine1.2 l vegetable stock2 tablespoon parsely25g buttersalt and pepper to taste|Heat the oil in a large heavy-based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes until browned.Stir in the rice and coat in the oil. Pour in the wine and simmer stirring until the liquid has been absorbed. Add a ladleful of the stock and simmer stirring again until the liquid has been absorbed. Continue adding the stock in this way until all the liquid has been absorbed and the rice is plump and tender.Roughly chop the mushrooms and stir into the risotto along with the parsley butter and salt and pepper. Serve with freshly grated Parmesan.|10.00 minutes|4|http://www.bbc.co.uk/food/recipes/reallyeasymushroomri_70240