Mushroom Risotto

Mushroom Risotto cooked outside on a Foker burner using a Falk copper pan following a recipe from the side of a Gallo pack of Arborio rice. Ingredients 2 tbsp Olive Oil 1 Red Bell Pepper - chopped 300g Mushrooms - chopped Knob of Butter 2 Shallots - chopped 1/2 tsp of Chilli Flakes 2 Cloves of Garlic - minced 500g Gallo Risotto Arborio Rice 100ml White Wine 1750ml Chicken or Vegetable Stock - warm 50g Parmesan Cheese - grated 150ml Double (Heavy) Cream Salt to taste Link to Chilli Sauce -    • Chilli Sauce