SHITAKE MUSHROOM RISOTTO

Melt 1 cup of butter in a heavy based saucepan .
Add 1 tsp of minced garlic , 225 gm of chopped onion , 50gm of chopped fresh oregano and 8 bay leaves .
Stir with a wooden spoon and saute till the onions are translucent .
Then add 450gm of shitake mushrooms and cook for a further 5 minutes .
Now add 4 cups of aborio rice , making sure all the rice grains are coated with the butter mixture .
Pour in 2 cups of dry white wine and simmer until almost  all of the wine has been absorbed, stirring constantly .
Add 2 litres of warmed chicken or vegetable stock...a ladleful at a time , letting each be absorbed before adding the next .
Simmer , stirring constantly , until the rice begins to get creamy and the grains are tender .
NOTE : Add only as much stock as needed .
Spoon the risotto onto serving plates .
Drizzle with olive oil and sprinkle with parsley and parmesan cheese .
Serve immediately .