Sure, I’d be happy to help. Here’s a recipe for a simple, cheesy Mushroom Risotto.

Ingredients:

• 200g Arborio rice
• 1 litre vegetable stock
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 300g mushrooms, sliced
• 100g grated Parmesan cheese
• 50g butter
• Freshly ground black pepper, to taste
• Salt, to taste
• Fresh parsley, finely chopped (to garnish)

Steps:

1. Start by heating the vegetable stock in a saucepan and keep it warm on a low heat.

2. In a separate, large pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent.

3. Add the sliced mushrooms to the pan and cook until they’re soft and browned. This should take around 5 to 7 minutes.

4. Now, add the Arborio rice into the pan. Stir it through the mushroom, onion, and garlic mixture, ensuring each grain is coated with the olive oil. Cook this for about 2 to 3 minutes until the rice becomes slightly translucent at its edges.

5. Begin to add the warm vegetable stock into the pan, one ladleful at a time. Stirring continuously, allow each ladleful to be completely absorbed by the rice before adding the next one. This gradual addition and absorption is key to creating risotto’s creamy texture.

6. After using up all the stock, your risotto should be creamy but still retain a slight bite to the rice. This usually takes about 18 to 20 minutes.

7. Add the grated Parmesan cheese and butter into the risotto, stirring until they’ve completely melted into the mixture.

8. Season with salt and freshly ground black pepper according to your taste, then remove your risotto from the heat.

9. Serve immediately, garnished with some fresh parsley and extra Parmesan cheese, if desired.

There you have it – a hearty meal fit for two, with plenty of cheesy goodness. Enjoy your cooking!