Lemon Risotto with Wine Barrel Smoked Mushrooms & Magical Mushroom Essence

This is a beautiful creamy concoction. It works just as well with half the cream and cheese!

Ingredients

1 medium onion - finely diced
50g butter + 75g to add later
75ml olive oil
300g Italian arborio rice
Thin peel and juice of 1 medium lemon
2 cloves crushed garlic
800ml chicken or vegetable stock
200ml chardonnay or sauvignon blanc
150g freshly grated parmesan cheese
150ml warm cream
Sea salt flakes & ground white pepper
Aromatics Wine Barrel Smoked Mushrooms
Aromatics Magical Mushroom Essence

Method

• Heat the stock & wine - season with salt if required
• Melt 50g butter with olive oil in a heavy based pot
• When hot, add onion, lemon rind and garlic, cook over a gentle heat until the onions are transparent
• Add rice and stir until it is evenly coated
• Add about 200ml of hot stock & simmer while stirring until it is all absorbed
• Continue adding stock one cup at a time while stirring until each addition is absorbed
• When all stock is used, add parmesan, cream, lemon juice & the rest of the butter, stirring it gently
•  Taste for seasoning

To Serve

• Press the risotto evenly into buttered cups and invert onto the centre of a plain white dinner plate
• Evenly divide the mushrooms between each plate and place them on top of the rice, taking care to be tidy
• Garnish the plate with a few generous drizzles of Aromatics Magical Mushroom Essence
• Serve immediately - Enjoy!