Mushroom & bok choy risotto

For serves 4

Ingredients:

1 1/2 tbs olive oil
450g mixed mushrooms (cup, Swiss brown, shiitake & oyster)
1 litre beef stock
20g butter
1 onion, chopped
2 garlic cloves, crushed
2 cups (440g) arborio rice
1 bunch baby bok choy, leaves separated
Salt & freshly ground pepper

Praration:

1. Heat 2 teaspoons of oil in a large saucepan over a medium heat. Cut any large mushrooms in half and put the cup, Swiss brown and shiitake mushrooms in the pan. Cook for 4 minutes, stirring gently. Add the oyster mushrooms in the last 2 minutes. Remove and set aside.
2. Heat the beef stock and 1 1/2 cups water in a saucepan over a medium heat.
3. Heat the remaining oil and butter in the large saucepan. Add the onion and garlic. Cook for 3 minutes or until soft. Add the rice and stir until well coated in the oil.
4. Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the stock 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.
5. Stir the mushrooms and baby bok choy leaves through the risotto with the last cup of stock. Season to taste. Divide among serving dishes. Serve immediately.