Ingredients

2 tbsp butter
8 cups mixed mushrooms, sliced
2+1/2 tbsp olive oil
2 cloves garlic, minced
1 leek, finely sliced
1 quart chicken broth
2 cups arborio rice
1/2 cup dry white wine
! lemon, rind finely grated
1/2 pecorino cheese, grated
1/2 cup parmesan cheese, grated
2 tbsp minced parsley.

Method

In a pan heat the butter, add the mushrooms and cook for a few minutes.
Remove from the heat and set aside

Heat the oil in a large heavy based saucepan, add the garlic and leek and
cook for 5-6 minutes until cooked. Meanwhile, place broth in a saucepan
and simmer gently

Add the rice and stir for 1 minute to coat rice grains. Add the white wine
and cook until the liquid is absorbed. Start to add the broth, a ladleful at a
time, stirring continuously, until liquid has been absorbed. Continue adding
broth a ladle at a time until broth is used up and rice is cooked

Stir in mushrooms, grated lemon rind, cheese and parsley.

Serve immediately.

Serves: 4-6