Method

1. Slice mushrooms into medium / thin strips, and add to a hot dry pan, keeping a handful aside to top the dish later.
2. Allow mushrooms to cook down for 2 / 3 minutes then sprinkle with salt.
3. Cook for a further 5 minutes then add a chunk of butter, and the finely chopped parsley.
4. Remove from the heat and pop on a plate to let them cool.
5. On a medium heat, soften onions in butter, for around 10 minutes.
6. Increase the heat slightly and add your rice.
7. Stir well so the rice is fully coated in the butter and mushrooms, cook for a further 2 -3 Minutes.
8. Add a large splash white wine and once absorbed begin adding your stock (hot), 1 ladle at a time, stirring frequently throughout.
9. Keep going until your rice is almost cooked.
10. Add marmite and stir through.
11. Then roughly chop your mushrooms and add to the rice, stirring well.
12. Crumble in stilton and add a few small chunks of butter and a squeeze of lemon juice.
13. Add a lid to the pan and remove from the heat.
14. Take your reserved mushrooms from before and cook in a dry hot pan, until they have a little colour, add a small amount of butter towards the end.
15. You’re ready to serve! If the risotto looks like it needs a little loosening, add a bit more stock at this point and mix through.
16. Top with your sliced mushrooms and parsley.