Mushroom risotto  | New World

Ingredients

• 2 tablespoons olive oil
• 2 knobs butter
• 250 grams button mushrooms, thinly sliced
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 celery stalk, finely diced
• 400 grams Arborio rice
• 100ml white wine (optional, replace with more vegetable stock if you don’t use wine)
• 1.5 litres vegetable stock, hot
• ½ cup grated Parmesan
• knob of butter
• 1 teaspoon lemon zest
• 2 tablespoons Italian flat-leaf parsley, finely chopped
• extra parsley and Parmesan to garnish
• salt and pepper