Shittake Mushroom Risotto

Shittake Mushroom Risotto Ingredients

75g Arborio Rice125g Shittake Mushroom (sliced)700ml Vegetable Stock (in Hot Water)Knob of Butter1/2 Lemon Juice1 Small Red Onion (diced)2-3 Spring Onion Sticks (chopped)2 Garlic Cloves (minced)1/4 Tsp Salt1/2 Tsp PepperPinch of Chilli1/2 Tsp Dried Thyme

Method

1. Melt a knob of butter in a pot over low-medium heat. Add your onions, spring onions and garlic. Sauté till fragrant.2. Add your above seasonings and mix to ensure well combined. Squeeze in your lemon juice to add acidity.3. Add in your Arborio rice mixing it in for 1 minute. Gradually add your veg stock until it covers to the top, let this reduce on high heat, stirring every 20 seconds.4. Repeat this step until the Arborio rice has cooked through and the stock has completely reduced leaving a thickly creamy consistency.