You will need:
300g Risotto Rice (28pp)
1 Onion (0pp)
1 Punnet Mushrooms (0pp)
1 Chicken Stock Pot (1pp) - made with 500ml boiling water
100ml Dry Vermouth (4pp)
40g Parmesan Shavings (4pp)
37pp in total divided by 4 = 9pp per portion
chop an onion finely
chop the mushrooms finely
fry the onions, add the mushrooms once onions are cooked. add the risotto rice. fry for 3 minutes. add the vermouth and cook another 3 minutes. then add the stock little by little until the rice is cooked.
once risotto is the right consistency, serve
add some balsamic vinegar
shave the parmesan just before serving.