MUSHROOM RISOTTO

250 g Arborio rice
250 g mushrooms, chopped (I use Shitake and Shimeji)
½ a big onion, chopped
garlic, chopped (I use 3 teaspoons of crushed…looove garlic)
1,5 litres stock
45 g butter
splash of olive oil
lemon zest
fresh thyme
125 ml grated parmesan

Fry onions, mushrooms and garlic in half the butter and olive oil. Add dry rice.
Cook for a few minutes, ladle stock little by little.
Let the rice absorb the stock between ladling.
Takes half an hour to 40 mins.
Finally add lemon zest, parmesan and thyme.
Stir in rest of butter.

Note:
I use beef stock. It adds to the meatiness of the mushrooms (The powder one. You can use the sachets). But you can use any stock.

Recipe posted by Lani Snyman-Stenvert
Photo: Lani Snyman-Stenvert