Just another dish I learned to cook to feed Fatty and I during my stay in Melbourne.
Quite an easy dish but a little patience is needed.

#1 Ingredients.

A can of campbell chicken broth
1/2 cup of Arborio rice
Garlic
Cuttlefish
Mushroom
1/5 cup of White wine
Mixed herbs
Butter
Olive oil
Salt and black pepper to taste

#2 First, you melt the butter in a saucepan. Stir in garlic and saute until fragrant.

#3 In a saucepan, warm the chicken broth.

#4 Add in cuttlefish…

#5 and mushrooms and cook until soft.

#6 Add in Arborio rice and coat it with olive oil for about 2 minutes. When the rice has taken on a pale, golden color, pour in the white wine and constantly stir it until the wine is fully absorbed. Add 1/2 cup by 1/2 cup of broth to the rice, and stir until the broth is absorbed. Stir continuously the entire time until the rice is al dante or for about 20 minutes.

#7 Stir in mixed herbs and parmesan cheese if you wish. Finally season with salt and pepper to taste.

#8 Final product of my mushroom risotto.

I would prefer using chicken than cuttlefish but that’s what I’ve got in the fridge at that moment, so cuttlefish it is.
I was also stingy on my mushrooms and next time I’m gonna try mixing different types of mushrooms.

Chopped garlic, mushrooms, meats, or even shallots, you can add in base on your preference.
Have fun cooking! :)