Mushroom and Parsley Risotto

Every time I make this risotto it seems to get better. The recipe was torn out of Better Homes and Gardens magazine (September 1999 issue), so I assume it was from my Mum - she likes to pull out articles and recipes for me, and I like getting them! Thanks Mum :)

Anyway, I've adapted it a little bit. Here's what you'll need:
~ 300g mushrooms, sliced
~ 5 cups vegetable stock
~ 2 tablespoons olive oil
~ 1 brown onion, finely chopped
~ 1 carrot, finely chopped
~ 1 stick celery, finely chopped
~ 1.5 cups arborio/risotto rice
~ 2 tablespoons grated cheese
~ 1 tablespoon butter
~ small handful of chopped fresh parsley

What to do:
1. In a small saucepan, bring vegie stock to the boil and add sliced mushrooms. Cook until just soft then remove mushrooms with a slotted spoon and put aside for later. The stock can keep simmering on a low heat.
2. In a separate, larger saucepan, heat oil and gently fry onion, carrot and celery for about five minutes, stirring.
3. Add rice and mix well for one minute, then add 1.5 cups of the simmering stock and stir through. Be careful not to let the rice stick to the bottom at any stage.
4. When almost all of the stock has been absorbed, add another half cup, stirring continuously. Continue adding stock in this way until it's all in, and rice is almost cooked (approx 20 mins).
5. Stir in the precooked mushrooms, cheese and butter, then season with cracked black pepper.
6. Cover and let rest for five minutes or longer. This helps the rice finish absorbing the liquid.
7. Remove lid and stir through chopped parsley. Serve and eat!

This recipe makes six small serves, or four large ones. My final word of advice is this: don't rush adding the stock - it really needs time to absorb and mix through, possibly longer than the suggested 20 minutes. The whole process will take about an hour, but the end result is worth it.