Mixed mushroom risotto with garlic, lemon & sage oil

Theres no better way to showcase the beauty of mushrooms than in a creamy risotto.

Recipe «Mixed mushroom risotto with garlic, lemon & sage oil» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1L Massel chicken style liquid stock, 125ml dry white wine, 1 tbsp olive oil, 80g butter, chopped, 1 brown onion, halved, finely chopped , 100g Swiss brown mushrooms, sliced, 100g small button mushrooms, quartered, 440g arborio rice , 80g enoki mushrooms, ends trimmed, 20g finely shredded parmesan, 1/4 cup coarsely chopped fresh continental parsley, Pinch of salt, Shaved parmesan, extra, to serve, 125ml olive oil, 3 garlic cloves, thinly sliced, 1/3 cup loosely packed shredded.

Ingredients:

• 1L Massel chicken style liquid stock 
• 125ml dry white wine 
• 1 tbsp olive oil 
• 80g butter, chopped 
• 1 brown onion, halved, finely chopped 
• 100g Swiss brown mushrooms, sliced 
• 100g small button mushrooms, quartered 
• 440g arborio rice 
• 80g enoki mushrooms, ends trimmed 
• 20g finely shredded parmesan 
• 1/4 cup coarsely chopped fresh continental parsley 
• Pinch of salt 
• Shaved parmesan, extra, to serve 
• 125ml olive oil 
• 3 garlic cloves, thinly sliced 
• 1/3 cup loosely packed shredded 
• fresh sage 
• 2 tsp finely shredded lemon rind 
• Pinch of saffron threads 

Instructions

1. To make the garlic, lemon & sage oil, heat oil in a medium non-stick frying pan over low heat. Add garlic and cook for 30 seconds or until aromatic. Remove from heat. Add sage, lemon rind and saffron. Stir to combine and set aside.
2. Combine stock and wine in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer.
3. Heat oil and butter in a heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add Swiss brown and button mushroom and cook, stirring, for 3 minutes or until mushroom softens.
4. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add a ladleful (about 125ml/ 1/2 cup) of stock mixture to the rice mixture and use a wooden spoon to stir until liquid is completely absorbed. Continue to add stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook until rice is just tender and risotto is creamy (this will take about 25 minutes).
5. Add the enoki and cook, stirring, for 3 minutes or until tender. Remove from heat. Stir in the parmesan and parsley. Taste and season with salt.
6. Spoon the risotto among serving bowls. Top with oil mixture and sprinkle with extra parmesan to serve.