HOME FLIP		FEE'S EASY RISOTTO The Goods: 2 tlbs light olive oil 2 tlbs butter 2 cups arborio rice 1 large onion (chopped) 2 cups button mushrooms (sliced) 4 cups chicken stock (hot) 1/4 cup white wine 1/3 cup parmesan cheese chopped parsley (to taste) ground black pepper green & red capsicum (thinly sliced) (You can also add bacon if you dig on pig, 4 rashers, sliced, add with onion.) Get Busy: Heat oil & butter in a large saucepan, add onion & cook for around 3 minutes or until onion is soft. Stir in both cups of rice & cook for around 5 minutes, stirring constantly over a medium heat, until rice colours slightly. Add the wine (oops, I threw in a little extra!) & simmer while still stirring, until wine is absorbed. Now you can begin adding the stock, 1 cup at a time. (I usually boil the kettle & pour the water straight into a cup, over a stock cube.) Once the first cup of stock is in, add the mushrooms and keep stirring until the first cup of stock is completely absorbed....that, my friend, is what risotto is all about! Add the next cup of stock & stir until absorbed, then the next etc. Once all of the liquid has been absorbed, remove from heat, stir in the parmesan, parsley & pepper. Garnish with capsicum & chow down!