The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of these rices yields a creamy texture when cooked.
- 1 finely chopped Onion, Yellow
Bring water and stock cubes to the boil in a saucepan over medium heat. Reduce heat and simmer. Heat the oil in a large saucepan. Add the onion and cook, until soft. Add the rosemary and combined mushroom, and cook, for 3 minutes or until the mushroom is soft. Add the rice and cook, stirring, for 1 minute or until the grains appear glassy. Add a ladleful of simmering stock and stir until the liquid is absorbed. Add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Continue for 25 minutes or until rice is just tender and risotto is creamy.