Mushroom Risotto

Heat the stock in a saucepan and keep warm. Put the porcini mushrooms in a bowl, pour over 1 cup of boiling water and soak for 10 minutes. Drain the soaking liquid through a fine sieve into the hot stock and chop the mushrooms finely.

Melt the butter with the oil in a sauté pan over a medium heat and cook the onion and garlic with a pinch of salt until the onion is tender, but not coloured.

Add the rice, stirring to coat each grain in the oil. Cook for another minute until the rice is warm (toasted).

Add the wine and porcini mushrooms and stir until all the liquid has been absorbed.

Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. After about 20 minutes when the risotto is tender to the bite and has a creamy consistency, add the butter, Parmesan, parsley and lemon zest and stir to combine. Season well.

Topping: While the risotto is cooking, melt the butter with the olive oil in a sauté pan. Cook the mushrooms and thyme with a good pinch of salt over a high heat until softened. Stir in the parsley and season.

To serve: Spoon the risotto into warm serving bowls and top with the mushrooms.