- Sweat down the onions and garlic in olive oil till soft.
- Then add the sliced washed mushrooms and sweat till cooked.
- Add the rice, once coated with the flavours in the pan, add the red wine and reduce.
- Add lemon rind and a good ladle of boiling stock at a time. Repeat this until the Risotto is cooked.
- Finally add the grated Parmesan, check the seasoning and serve with a ripe slice of Brie De Meaux on top of each portion with chopped chives and a glug of olive oil.