mushrooms risotto

I recently discovered how M. loves mushrooms! I used to cook mushrooms risotto before, but now I started adding a lot more mushrooms for M.

INGREDIENTS:

Risotto rice (Canaroli or Arborio)
mushrooms (any kind) chopped
1 garlic clove
stock cube
water,
salt
pepper
nutmeg
Parmesan cheese grated
butter
2 table spoons sunflower oil


Heat the sunflower oil in a pot on a low heat, add the whole garlic clove and let it fry for 30 sec. Add the chopped mushrooms and stir. Let them cook for 2 minutes then remove and discharge the garlic. Then add salt, pepper and a grating of nutmeg. If the mushrooms start sticking to the pot put the lid on. Let them cook until soft. On a separate container prepare the stock with boiling water and half a stock cube.
When the mushrooms are ready, add the risotto rice to them and stir constantly for 1 minute. Then add enough stock just to cover the rice and stir constantly until all the stock is absorbed. Add some more water just to cover the rice once again and wait until it is absorbed. Continue in this way until the rice is cooked. Add some more salt to taste.
Once the risotto is ready, put a bit of butter and some grated Parmesan cheese in .
Serve immediately.

Risotto is good as soon as it is done, it can't be re-heated.