Mushroom risotto

1 medium onion, finely chopped
2 sticks celery, finely chopped
500g mixed mushrooms (wild musrooms, oyster mushrooms, field mushrooms, etc.), sliced or shredded
1 clove garlic, finely chopped
400g risotto or paella rice
1 small glass white wine or dry sherry
parmesan cheese, finely grated
1 litre of concentrated vegetable stock
large knob of butter
salt and pepper
lemon juice

mushrooms2Heat some oil in a saucepan and fry the garlic on a low heat for about a minute before adding the mushrooms. Cover and cook slowly until they have released all their liquid and most has evaporated. Season with salt and pepper and squeeze over some lemon juice.

Heat some oil in a casserole and gently fry the onion and celery. Turn up the heat and add the rice and cook for a couple of minutes, stirring all the time to thoroughly coat the grains.

Pour in the wine and stir until it has evaporated.

Boil some water and make up about a litre of concentrated vegetable stock. Pour over the rice. Bring to the boil, cover and turn down the heat.

Add more boiling water from time to time as needed.

When the rice is soft as you like, add the grated cheese, stir in the button and mix in the mushrooms with any remaining liquid.