• Place a large frying pan over a medium heat.
• Add the olive oil and a tablespoon of butter, and stir until melted.
• Add the chopped onion and fry for 3 minutes until the onion is translucent.
• Add the chopped garlic and red chili pepper and allow the mix to cook for a further 2 minutes.
• Place the sliced mushroom into the pan and stir gently whilst cooking for 5 minutes.
• Season with salt, cayenne pepper, and paprika then add the rice to the pan.

Through the following steps you must stir constantly

• Add 1/4 of the wine then stir and cook until the liquid has been absorbed.
• Add 1/4 of the broth then stir and cook until the broth is absorbed.
• Repeat the last 2 steps until the rice is cooked through. Add some extra water if required to reach the current consistency.
• Remove the risotto from the heat and add parmesan and butter then stir until glossy.
• Serve immediately.