Here is Isabel Allende's recipe for mushroom risotto, for two
1 cup of risotto rice
1 cup of mushrooms, champignons
1 cup of dried mushrooms, soaked, rinsed and chopped
3 cups of vegetable stock
2 tsps. of butter
4 tbsps. of olive oil
one small white onion, finely chopped
half a cup of freshly grated Parmesan cheese
1 tbsp. of finely chopped garlic
half a cup of red wine
1 tsps. of truffle oil, optional
1 tbsp. of chopped rosemary
half a tsp of grated nutmeg
Bring the vegetable stock to the boil and then turn off the heat. Melt the butter and oil in a non-stick pan and gently fry the onion, garlic, champignons and dried mushrooms together and then turn them onto a plate. In the same pan fry the rice together with the rosemary, the nutmeg and then gradually add the vegetable stock, stirring occasionally on a low heat. When the rice is almost cooked add the mushroom mixture and stir well. Add the rest of the stock and cook for another ten minutes stirring all the time. When the rice is cooked add the red wine and the truffle oil if using and check the seasoning. Remove from the heat and stir in the grated Parmesan cheese.
This goes well with a green salad and a small glass of red wine.