Risotto with wild mushrooms and pears

Ingredients:

100g Carnaroli or Arborio rice
800ml vegetable stock (you may need a little more)
25g chopped onion
50g unsalted butter
2 ripe pears chopped into small cubes (unripe pears will need poaching)
200g mixed wild mushrooms
Freshly grated Parmigiano Reggiano

Method:

1. Melt the butter in a heavy based pan and cook the onions until soft but not coloured

2. Add the rice and cook without colour for 2 mins

3. Slowly add the stock a little at a time and allow to simmer

4. You may need to add more stock as it evaporates and absorbs into the rice

5. In a separate frying pan sauté the cleaned mushrooms very quickly and drain onto kitchen paper

6. When the rice is just cooked (al dente) add the mushrooms and pears

7. Stir in the Parmigiano Reggiano and some extra butter if required

8. Season with salt and pepper and serve immediately