• 300g Arborio rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 300g mushrooms, sliced (such as button, cremini, or a mix)
• 100ml The Australian Vinegar Co. White Wine Vinegar
• 1 litre vegetable stock, kept warm
• 60g grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Step 1:

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until the onion is translucent.

Step 2:

Add the sliced mushrooms to the pan and cook for another 5-7 minutes until they are soft and have released their moisture.

Step 3:

Stir in the Arborio rice, ensuring it is well coated with the oil and mixed with the onions and mushrooms. Cook for about 2 minutes until the rice is slightly toasted.

Step 4:

Pour in The Australian Vinegar Co. White Wine Vinegar and stir continuously until it has been absorbed by the rice.

Step 5:

Begin adding the warm vegetable stock to the rice, one ladleful at a time, stirring continuously. Wait until each ladleful of stock is almost completely absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

Step 6:

Once the rice is cooked, remove the pan from heat. Stir in the grated Parmesan cheese and unsalted butter until well combined and creamy. Season with salt and pepper to taste.

Step 7:

Serve the risotto immediately, garnished with fresh basil leaves.