risotto al funghi.

serves 3-4
you will need
dash of olive oil
small knob of butter
1 small onion, finely diced
2 cloves of garlic, crushed
4-6 field mushrooms, sliced
1 1/2 cups arborio rice
splash of verjuice
4ish cups vego or chicken stock
1/2 a lemon
parsley, finely chopped
parmesan, grated
pepper

method
get stock on a gentle simmer in a saucepan and let it do its thing. in a larger saucepan, heat olive oil and butter over a medium heat, add onions, saute until translucent, add garlic, stir and add mushrooms. saute until the mushies soften a little. add rice and stir for a minute or two until the rice is well coated in oniony/mushie mixture. deglaze with a good splash of verjuice. using a ladle, slowly add hot stock, little by little, until the rice is cooked and will absorb no more liquid, continually agitate the rice while doing this. it should take about 20 minutes. when the risotto is creamy and the grains of rice are cooked, add a good squeeze of lemon juice from half a lemon, and some zest if u like extra zing. stir well and remove from heat. stir in parmesan and parsley and some freshly ground pepper at the last minute.
enjoy.