Method:

• Peel and dice the onions. Dice the butter, grate the cheese
• At medium heat, start to sweat the onions for 2 minutes. Then add the lion’s mane risotto pack. It is important to fry the rice with a wooden spoon until it is a nice pearl colour and is almost translucent.
• 3. Add the white wine and keep stirring until the white wine is almost entirely absorbed by the rice. Keep the heat on medium and slowly add the remaining liquid (chicken, veg stock or water) into the rice. If you prefer having the rice more cooked through, add an extra ½ cup of liquid.
• 4. Add all the remaining ingredients to the rice before the rice completely absorbs the liquid, and then fold in the butter and cheese. Finish with some freshly cracked black pepper and serve.