Directions

1. Gently cook the onion & garlic in the butter and a dash of the oil. Try not to get too much colour in the onions & garlic, cook it nice and slow it will bring out the sweetness and fragrance in the ingredients and stop the butter burning.
2. Make a stock in a jug with the veg stock and adding in the dried mushrooms to rehydrate in the stock. This will infuse the stock whilst cooking and also add a beautiful rich mushroom flavour.
3. Add the rice into the pan with the onions & garlic along with some extra butter and coat the rice with the butter & onion / garlic for 2-3 minutes. Add in the fresh mushrooms, roughly chopped.
4. Add the wine to the pan and stir in, cook for a couple of minutes. Turn the heat down to a low setting so it’s just simmering, add the stock little by little, stirring regularly for around 35-40 mins.
5. Slice the King Oyster mushrooms vertically and score diagonally. Cook in a separate pan in some butter for 2-3 minutes each side.
6. When the risotto is nearly finished, but still has just a little bite, add the fresh thyme, and the grated cheese and stir through. Season well and serve with the King Oyster mushrooms and grated lemon zest on top.
7. A side of fresh asparagus slightly steamed and dressed with olive oil is a lovely addition.