Mushroom & Kale Risotto | A Finger Lakes Wine Country Recipe

Ingredients

• 7 oz. wild mushrooms
• 4 oz. kale leaves, finely chopped
• 8 TBSP (1 stick) unsalted butter, divided
• 5 cups vegetable stock
• 1 medium onion, finely chopped
• 1-1/2 cups arborio rice
• 1 cup Eve's Cidery Albee Hill still dry cider
• 4 TBSP freshly grated Parmesan cheese
• 3 TBSP fresh lemon juice (about 1 lemon)
• (To taste) Kosher salt and freshly ground pepper