Lemon Butter Mushroom Risotto

A slow, forgiving risotto — the kind of recipe that shows what the app does while you cook.

Method

1. 1Fry the mushrooms hard in a dry pan until browned, then set them aside.about 6 min
2. 2Soften the onion in half the butter with a pinch of salt.about 5 min
3. 3Add the rice, toast for a minute, then add stock one ladle at a time.about 20 min
4. 4Stir the mushrooms back in with the rest of the butter, parmesan, lemon and salt.about 3 min