1. 100 g risotto rice. 6. Approx 1 litre of good
2. 1 clove of garlic, crushed. quality vegetable stock.
3. 1 tbsp finely chopped onion. 7. 4 springs of thyme.
4. 1 tbsp olive oil. 8. Salt and pepper to taste.
5. 60 g sliced button mushrooms. 9. Grated rind and juice of 1 lemon.
10. Thyme sprigs, olive oil and lemon slices to
garnish.
Method
1. Heat half the oil in a saucepan and fry the mushrooms lightly. Remove from the pan and set aside.
2. Add the remaining oil to the pan and fry the chopped onions until they begin to soften, and the garlic and cook for 15 seconds.
3. Add the rice to the pan and cook, stirring frequently until translucent and coated with oil.
4. Now add about a quarter of the hot stock to the pan, stirring constantly until the liquid is absorbed.
5. Continue to add the stock gradually, letting each addition be absorbed before adding the next. After about 15 minutes, stir in the mushrooms and thyme leaves.
6. Continue to cook adding the stock until the rice is tender but firm to the bite then stir in the lemon rind and juice.
7. Serve drizzled with virgin olive oil and garnished with lemon slices and thyme sprigs.
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