Lemon Risotto with Wine Barrel Smoked Mushrooms & Magical Mushroom Essence

This is a beautiful creamy concoction. It works just as well with half the cream and cheese!


1 medium onion - finely diced
50g butter + 75g to add later
75ml olive oil
300g Italian arborio rice
Thin peel and juice of 1 medium lemon
2 cloves crushed garlic
800ml chicken or vegetable stock
200ml chardonnay or sauvignon blanc
150g freshly grated parmesan cheese
150ml warm cream
Sea salt flakes & ground white pepper
Aromatics Wine Barrel Smoked Mushrooms
Aromatics Magical Mushroom Essence

  • Heat the stock & wine - season with salt if required
  • Melt 50g butter with olive oil in a heavy based pot
  • When hot, add onion, lemon rind and garlic, cook over a gentle heat until the onions are transparent
  • Add rice and stir until it is evenly coated
  • Add about 200ml of hot stock & simmer while stirring until it is all absorbed
  • Continue adding stock one cup at a time while stirring until each addition is absorbed
  • When all stock is used, add parmesan, cream, lemon juice & the rest of the butter, stirring it gently
  •  Taste for seasoning
To Serve
  • Press the risotto evenly into buttered cups and invert onto the centre of a plain white dinner plate
  • Evenly divide the mushrooms between each plate and place them on top of the rice, taking care to be tidy
  • Garnish the plate with a few generous drizzles of Aromatics Magical Mushroom Essence
  • Serve immediately - Enjoy!