Everybody has their own preference to a perfect risotto, hence every risotto in Italy varies from household to household, this is mine.

4 tbsp extra virgin olive oil
1/2 onion - peeled and chopped to a fine dice
2 cups Vialone Nano Risotto Rice
4 cups mushroom stock
30ml non-scented cooking oil
400g wild pine mushrooms - cut into small pieces
120g diced butter
50g freshly grated parmesan cheese
3 Tbsp cream - lightly whipped to soft peaks
3 Tbsp finely chopped mixed herbs - parsley, chervil, tarragon and chives
Salt to taste

Place a large saucepan over a medium heat.
Add half the oil and onion, season well and sweat gently for about four minutes without colour until soft, transparent, aromatic and sweet.
Now place the rice in with the onion and warm through. Cover with the hot stock and secure with a tight fitting lid, very gently cook over a low heat for about 12 minutes.
Do not stir until the end. Now give a good stir to release the gluten, which will give the risotto its creamy texture.
Meanwhile sauté the mushrooms in the remaining oil and half of the butter.
Fold the sautéed mushrooms, Parmesan and remaining butter into the risotto base, mix in well with a wooden spoon. Now gently fold in the cream and herbs. Season to taste and add a drop of fresh lemon.

If pine mushrooms are not available simply substitute with a selection of mushrooms of your choice.

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