How to cook mushroom risotto

Chop onions, set aside. Slice mushrooms.

Melt Becel in frying pan.

Sauté onions until golden. Set aside.

Cook mushrooms at fairly high temp without burning. You want the outside seared...never, ever mushy mushrooms. Set aside until the end.

Add the rice to onions and cook for 2-3 minutes. Add a little more Becel if it starts to stick.

Add vermouth. Simmer, stirring, until it absorbs.

Add one Knorr Homestyle stock cube, and half a cup of boiling water. Now: pay attention! Keep adding half a cup of water at a time, stirring until its absorbed. Continue until rice is cooked.

Once the rice is almost done, add the mushrooms for a few minutes. Add in grated Parmesan.

Finish with Truffle oil! This takes it from good to fantastic :)

Serve with a little extra Parmesan on top. Ultimate comfort food.