Portuguese Mushroom Risotto

• 2 ounces butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 lemon, zest and juice
• 9 ounces risotto rice
• 9 ounces button mushrooms, sliced
• 4 ounces oyster mushrooms, torn
• 10 green olives, pitted and sliced
• 1/2 cup white wine
• 2 1/2 cups vegetable stock

1. Heat butter and oil in a large saucepan.
2. Stir in the chopped onion and lemon zest and cook gently for 3 minutes. Stir in the rice and cook for 3 minutes.
3. Add the mushrooms and olives and stir until well coated.
4. Add the lemon juice and wine and cook slowly, stirring, until the liquid has been absorbed.
5. Add half the quantity of stock and cook slowly, stirring, until the liquid has been absorbed.
6. Pour in the remaining stock and continue to cook slowly, stirring, until the rice is tender and the liquid absorbed.

butter, olive oil, onion, lemon, rice, button mushrooms, oyster mushrooms, green olives, white wine, vegetable stock

Taken from www.food.com/recipe/portuguese-mushroom-risotto-351850 (may not work)