Mushroom risotto

4 tbs olive oil
1 red onion (finely diced)
2 cloves garlic (minced)
2 celery stalks (finely diced)
600g  swiss brown mushroom (thinly sliced)
3 tbs fresh sage (finely chopped)
1 tsp dried thyme
400g arborio rice
125mL dry white wine
2L vegetable stock (hot)
100g parmesan cheese
2 tbs flat leaf parsley

1. In a large saucepan heat the olive oil over medium heat and sauté the onion and garlic till soft. Add the celery, swiss brown mushroom, sage and thyme and stir until well combined. Cook for 3 minutes stirring occasionally.

2. Add the Arborio rice and stir well. Pour in the dry white wine and ½ cup of hot vegetable stock and stir well so the rice does not stick to the bottom of the saucepan.

3. Continuously add hot vegetable stock bit by bit when the liquid is absorbed and continuously stir the pot for approximately 25-30 minutes or until the Arborio rice is cooked. Season with sea salt and freshly cracked pepper to taste.

4. Spoon the swiss brown mushroom risotto into serving dishes and sprinkle with freshly grated parmesan cheese and chopped parsley.