1kg risotto rice
1L chicken stock
160g chopped onion
500g mixed mushrooms (to garnish)
334ml white wine
400ml Madeira wine
500ml veal jus
600ml double cream
600g Parmesan cheese
6g salt and pepper
34ml olive oil
Heat up a pot, add olive oil, butter and chopped onion to sweat. Add mushroom, pepper and sauteed for a few minutes. Add white wine and thyme to the mushroom.
Strain the mushroom, reduce the juice in the pot to half, keep it aside.
Heat up Madeira,veal jus and reduce to half, then add cream and mix with mushroom.
Put olive oil and butter in another pot,add risotto and chicken stock and slowly cook for 10 minutes.
Mix the risotto with mushroom, parmesan cheese and the sauce until the risotto is cooked al dente.
Pour in the champagne and remove pan from the heat, then it is ready to serve.