Mushroom and Swiss Chard Risotto

Make the broth by bringing 1.2 litres of water and 2 tbsp of to the boil Meibon Broth Blend. Keep warm.
Meanwhile, clean and slice 400g of button mushrooms. Wash the chard leaves and stalks, then roughly chop them.
In a frying pan, Heat up 1 tbsp olive oil and 10 g butter with a whole clove of garlic.
Add at the same time fresh mushrooms and to cook over a high heat until they have released all their water. Add the chard back.
Sales, pepper, lower fire and to cook a few minutes, stirring regularly.
Otez garlic and add a tablespoon of chopped parsley before setting aside.
On medium heat, Heat up the oil and 10g of butter in a saucepan then add the chopped onion and let come back 5 to 10 minutes without colour.
Add the rice without washing it and stir-fry over high heat for 2 minutes. Once it becomes translucent, lower the heat and add the wine. Allow it to evaporate completely while stirring.
Add a ladle of very hot stock and continue cooking for 15 to 18 minutes in total, adding more stock as it is absorbed.
5 minutes before the end of the risotto's cooking time, add the mushroom and chard mixture.
Taste the rice. It should remain slightly «al dente» in the centre before turning off the heat.
Add 30g of butter, broken into pieces, and the Parmesan cheese, cover and leave to stand for 2 or 3 minutes. Stir before serving.