In a pan simmer the stock until further used.

In another pan heat 1 Tbsp oil, add chopped onions and on low flame cook until softened, add crushed garlic, salt, and pepper and cook for 2-3 mins.

Add Arborio rice and first coat for 2 mins well, then gradually add the stock each time ensuring the Arborio rice is cooked a little, the stock would be absorbed and finally when it’s al Dante, then set aside.

In a separate pan heat oil and butter and add mushrooms and cook until golden in color. Set aside and add sliced red capsicum and grated Parmesan cheese.

In a bowl break the eggs and add 8 tbsp chilled water and beat well.

In a pan heat rest of the oil and butter and add the Risotto, add the beaten egg and tilt the pan in such a way that the egg is spread evenly and covers the Risotto, cook covered for 2 mins until set and set aside.