Mixed Mushroom Risotto

• 1L (4 cups) chicken or vegetable stock
• 125ml (1/2 cup) dry white wine
• 1 tbs olive oil
• 80g butter, chopped
• 1 brown onion, halved, finely chopped
• 100g Swiss brown mushrooms, sliced
• 100g small button mushrooms, quartered
• 440g (2 cups) arborio rice
• 80g enoki mushrooms, ends trimmed
• 20g (1/4 cup) finely shredded parmesan
• 1/4 cup coarsely chopped fresh continental parsley
• Pinch of salt
• Shaved parmesan, extra, to serve
• 125ml (1/2 cup) 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

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.

Combine stock and wine in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer.

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.

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).

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.

Spoon the risotto among serving bowls. Top with oil mixture and sprinkle with extra parmesan to serve.