,
Mushrooms
Melt the butter and saute half of the garlic. Fry gently, adding the mushrooms, Shony and some pepper. Cook for 10 minutes then leave aside.
Heat the stock in a saucepan over a low heat until almost simmering.
In a separate heavy-based saucepan, lightly fry the shallots and the rest of the garlic in oil for 3-5 minutes until soft.
Add the rice and, stirring continuously, add the white wine. Cook until the wine has almost evaporated.
Start ladling in the stock, only adding more once the previous spoonful has been absorbed. Once the rice is creamy in texture and the grains are cooked through (20-25 minutes), stir in the cream. Add the Parmesan, lemon juice and cooked mushrooms.
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