Mushroom Risotto

INGREDIENTS

• 1 medium onion, finely chopped
• 1–2 sticks celery, finely chopped
• Mixed mushrooms (wild, oyster, field, etc.), sliced or shredded
• 1 clove garlic, finely chopped
• Risotto or paella rice, 50g per person
• 1 small glass white wine or dry sherry
• Parmesan cheese, finely grated
• 1 litre concentrated vegetable stock
• 2 large knobs butter
• Salt and pepper
• Lemon juice

METHOD

1. Heat some oil in a frying pan and add a knob of butter.
2. Fry the garlic on a low heat for about a minute before adding the mushrooms.
3. Cover and cook slowly until they release their liquid and most of it has evaporated.
4. Turn up the heat slightly to brown the mushrooms.
5. Season with salt and pepper and squeeze over some lemon juice.
6. Heat some oil in a casserole and gently fry the onion and celery.
7. Turn up the heat, add the rice and cook for a couple of minutes, stirring to coat the grains.
8. Pour in the wine and stir until it has evaporated.
9. Boil water and make up about a litre of concentrated vegetable stock, then pour it over the rice.
10. Bring to the boil, cover and turn down the heat.
11. Add more boiling water from time to time as needed.
12. When the rice is soft to your liking, add the grated cheese, stir in the butter and arrange the mushrooms on top with any remaining liquid.