1. Soften the onion in the butter in a heavy shallow pan, over a medium heat.
2. Add the garlic and mushrooms and continue to cook until the mushrooms have browned a little.
3. Stir in the rice and add a little of the stock. Bring to the boil, and then turn down the heat.
4. Gradually add the stock and wine until all the liquid has been absorbed. Continue to cook over a low heat, stirring occasionally, until the rice is tender, but still has a bite to it, (usually 20 minutes).
5. Stir in the crème fraîche, and serve with the coriander and shavings of parmesan scattered on top.


1 medium onion, finely chopped
50g butter
2 cloves garlic, finely sliced
350g mixed mushrooms; chestnut, yellow & grey oyster and shitake
250g RSPB Spanish short grain rice; white or brown
1 litre stock; mushroom or vegetable
1 glass dry white wine; e.g. Muscadet
100g crème fraîche
Fresh coriander, roughly chopped Parmesan





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