Mushroom Risotto

At the beginning of the year I think I made this about 3 times in one week. It's easy and aupwr satisfying on a cold winter day!

Ingredients

1 litre chicken or vegetable stock

• 2 cup  mushrooms of your choice. I love to use shitake, cremini and portabello
• 1/4 cup butter
• 1 shalot finely chopped or half an onion
• 1 celery stick, finely chopped
• 1.5 cup risotto rice
• 2tbs of white wine vinegar
• 1.2 cup parmigiano regiano, grated, plus extra to serve
• 1 tbsp olive oil
• A small bunch of thyme, leaves picked
• 2 garlic clove, peeled and finely chopped
• A small bunch of flat-leaf parsley, roughly chopped
• Juice of ½ lemon

Direction

1) Sautee mushrooms, onion, garlic for 5 minutes.

2) Add risotto rice and cook for another few minutes

3)Add 3 cups of broth and white wine vinegar.  Cook on medium heat for 25-30 min.(time may very stove to stove) 

4.Once risotto is cooked add butter, fresh time and squeeze risotto .Stir and let sit for 3 minutes

5) Top with cjeesc and yourbready to eat!!