Seasonal Mushroom Risotto with Parmesan and Mixed Herbs

Description

COOKING INSTRUCTIONS

1. Roast the mushroom in olive oil, add a touch of mushroom stock, 5gr. of butter, season it with salt and pepper. Cook covered for 5 minutes on low heat and keep aside
2. Reheat the Risotto in a Sautee pan with a small amount of stock and stir over medium heat. Add more stock if necessary
3. Once the Risotto is heated through (approximately 5 minutes) remove it from the heat and add butter and parmesan. Stir until creamy
4. Dish it out in a plate and top it with the mushrooms
5. Add the mixed herbs on top of the mushrooms
6. Garnish with lemon Zest and parmesan