Mushroom risotto

Pour a generous splash of olive oil into a frying pan. Add the onions, sugar and salt. Fry them for 25 minutes or until brown, soft and sweet, stirring occasionally.

Meanwhile, add a generous splash of olive oil, the butter and the garlic to the pan. When the butter's melted add the chopped mushrooms and coat in the oil. Leave them to fry on a low heat, stirring occasionally.

When the onions look ready add the rice and coat in the oil that is already in the pan. Pour in the wine. Add the stock little by little, only adding more when the previous splash has evaporated, until the stock is gone. If the rice isn't al dente yet, continue to add boiling water. This should take about 20 minutes.

Add the sage and parmesan and stir them into the rice and onion mixture. Stir in the mushrooms, take off the heat and serve.