Mix the Mushroom Sauce, boiling water and Beef Stock in a jug and keep on the side. Melt the butter and oil in a medium/large heavy based saucepan, add the onion, seasoned with Green Onion Seasoning, and sauté over medium heat until the onion is wilted and golden. Add all the rice at once and, over high heat, stir-fry for 2 - 3 minutes until the rice has absorbed the butter and starts discolouring. Add the wine and boil fast until reduced out. Add all the mushrooms and stir for 1 minute only. Season with Garlic Pepper Seasoning. Now start adding the sauce/stock mixture, a soup ladle full at a time. Keep stirring gently, over medium heat, until the stock is absorbed, before adding the next ladle, continue like this until all the stock has been absorbed. It takes about 12 - 15 minutes. Switch off the stove and cover the saucepan with a lid. Mix together the lemon rind, chives and garlic. Dish the risotto into soup bowls, sprinkle with chive topping and serve. I always like to have a salad on the table, dressed with our Classic Balsamic Vinaigrette, to eat with or after the risotto. A fruity white wine, well chilled, turns this simple meal into a special occasion.
Sauté 1 punnet of medium sized brown mushrooms in 3 T (45 ml) butter and season with a little of our Garlic Pepper Seasoning. Serve on the risotto, sprinkled with the Topping.
Use 2 cups of frozen petit pois in place of mushrooms and replace Mushroom Sauce with Pepper Sauce.
Use 1½ cups of small diced butternut (1cm x 1cm) in place of mushrooms and replace Mushroom Sauce with our Ready to Serve Cheese Sauce. Use Liquid Chicken Stock in place of Beef Stock.