Place a large frying pan over a medium high heat and add the butter. Once melted, add the mushroom with a pinch of salt and fry until they have turned a gorgeous brown.
300 g mushrooms, 45 g unsalted butter, salt
Lower the heat to a medium and add the diced onion together with the cayenne pepper and a pinch of ground black pepper. Continue to fry until the onions are soft and translucent.
1/2 medium onion, ¼ tsp cayenne pepper, ground black pepper
Add the arborio rice to the pan and stir to coat in the pan juices. Add a small pinch of salt and stir.
200 g arborio rice
Add 235ml of the chicken stock to the pan and stir. Increase the heat back up to medium high and cook until the stock has been fully absorbed by the rice.
600 ml chicken stock
Add a further 235ml of chicken stock to the pan and stir. When the stock starts to simmer, remove from the hob and place in the oven until the stock has evaporated and the rice is nearly cooked (it will be finished on the hob). Normally 10 – 15 minutes.
600 ml chicken stock
Remove from the oven and put back on the hob over a medium heat. Add the remaining chicken stock and the double cream and gently stir in. Continue to stir until the rice is perfect.
120 ml double cream, 600 ml chicken stock
Remove from the heat and serve in pre warmed dishes with a grating of parmesan.
50 g parmesan
Notes
Note: The chicken stock is divided into three portions. The first two are each for 235ml and are used in steps 5 and 6 while the remaining 150ml is used in step 7.