Risotto

1kg Arborio rice

1kg white button mushrooms

0.5kg butter

128g parmesan (probs 250)

Solid handfull / Bunch parsley

300 Enoki mushrooms

5-6 Portobello mushroom

Shitakki (one packet)

1kg chicken breast diced

2L chicken stock

~2L Hot water

Head of garlic

2 onions

Eggplant (1-2)

Preheat oven to 200C

Dice eggplant into small 2cm triangles

Place into oven until roasted

Season lightly with oil

Cut chicken into 2cm chunks

dice mushrooms finely except Enoki

In pan use 1tsp oil to fry chicken until browned

Remove chicken and add mushrooms

Cook mushrooms until light golden, then add to chicken bowl

Put pot on low, add button and melt.

Add garlic and onion, Saute for 3 minutes or until soft (clear)

Turn heat up to high and add rice and stir until grains start to go translucent

Add stock or wine and cook, scraping bottom to remove any brown flavour ~ 2 mins

Turn down heat to medium low, add 3 cups of stock.

Leave uncovered to cook, until liquid absorbed

Check rice, add stock 1/2 cup at a time until rice is cooked to slightly sticky

Add the rest back in (Chicken, mushrooms, eggplant)

Add salt, cheese

At the end add more butter, then stir vigorously to activate starch