Ingredients
50g (2oz) butter
15ml (1 tablesp) olive oil
1 onion, finely chopped
zest and rind of one large lemon
250g (9oz) risotto rice
250g (9oz) button mushrooms, sliced
125g (4oz) mixed oyster mushrooms, torn
10 green olives, pitted and sliced
125ml (¼ pt) white wine
600ml (1 pt) vegetable stock
Method
Heat butter and oil in a large saucepan.
Stir in the chopped onion and lemon zest and cook gently for 3 minutes. Stir in the rice and cook for 3 minutes. Add the mushrooms and olives and stir until well coated. Add the lemon juice and wine and cook slowly, stirring, until the liquid has been absorbed. Add half the quantity of stock and cook slowly, stirring, until the liquid has been absorbed. Pour in the remaining stock and continue to cook slowly, stirring, until the rice is tender and the liquid absorbed.