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

200ml chardonnay or sauvignon blanc
150g freshly grated parmesan cheese
150ml warm cream
sea salt flakes & ground white pepper

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 on to 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.

Recipe courtesy of Aromatics.