<http://schema.org/recipeInstructions>
"Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don\u2019t let it colour.\r\nAdd the rice and a splash of white wine.\r\nPour in enough of the stock to cover the rice. Keep working the risotto. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed. I use Knorr Chicken Simply Stock as it works well with the mushrooms.\r\nPrepare the mushrooms by chopping, but not too small or fine. You want them to cook evenly.\r\nHeat the remaining tablespoon of oil in a separate pan and add the mushrooms. One eye on the mushrooms, the other on the risotto.\r\nKeep adding the stock, keep stirring the risotto.\r\nAdd the fresh herbs \u2013 whatever you\u2019ve got, whatever you like (not basil though, it\u2019s not a natural combination).\r\nAdd some truffle oil to the mushrooms if you wish; it can add a more intense flavour to the risotto.\r\nStir the mushrooms into the risotto and serve with some parmesan and a sprig of thyme, but again they\u2019re optional. Your risotto is ready.\r\n\r\nRecipe courtesy of Knorr"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/wild-mushroom-risotto-0.html>