Italian leek and mushroom risotto

25g unsalted butter
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 leek (white only), chopped
50g chestnut mushrooms**, chopped
100g Loprofin Rice
350ml hot vegetable stock*
1 tbsp parsley, chopped
Salt and freshly ground black pepper

1. Heat the butter and oil in a saucepan over a medium heat.
2. Add the onion, garlic, leek and mushrooms and fry for 2 minutes, until soft.
3. Add the Loprofin Rice to the pan and stir for a further minute.
4. Add stock and stir well, bringing to the boil.
5. Reduce heat, cover and simmer for 15 minutes – stir frequently during cooking to prevent the rice sticking to the pan.
6. During cooking, check the stock is not reducing too much; add a little extra if the risotto becomes to dry.
7. Season to taste with salt and freshly ground black pepper.
8. Spoon onto a warm serving plate and garnish with parsley.