Portuguese Mushroom Risotto

Name: Portuguese Mushroom Risotto
Ingredients: 2 ounces butter; 1 tablespoon olive oil; 1 onion, finely chopped; 1 lemon, zest and juice; 9 ounces risotto rice; 9 ounces button mushrooms, sliced; 4 ounces oyster mushrooms, torn; 10 green olives, pitted and sliced; 1/2 cup white wine; 2 1/2 cups vegetable stock

10 ingredients

6 steps

Ingredients

2 ounces butter
1 tablespoon olive oil
1 onion, finely chopped
1 lemon, zest and juice
9 ounces risotto rice
9 ounces button mushrooms, sliced
4 ounces oyster mushrooms, torn
10 green olives, pitted and sliced
1/2 cup white wine
2 1/2 cups vegetable stock

Directions

1

Heat butter and oil in a large saucepan.
2

Stir in the chopped onion and lemon zest and cook gently for 3 minutes. Stir in the rice and cook for 3 minutes.
3

Add the mushrooms and olives and stir until well coated.
4

Add the lemon juice and wine and cook slowly, stirring, until the liquid has been absorbed.
5

Add half the quantity of stock and cook slowly, stirring, until the liquid has been absorbed.
6

Pour in the remaining stock and continue to cook slowly, stirring, until the rice is tender and the liquid absorbed.