Sorrel, Mushroom Risotto

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Step 1

1. Saute leeks and shallots in the butter, add mushrooms stirring occasionally until most liquid has evaporated. Remove from pan. 2. Melt extra butter and add to pan with oil. Add rice and stir to coat grains until lightly toasted. Add wine/verjuice. 3. Gradually add half a cup of hot stock at a time stirring until most has been absorbed. 4. Continue until stock has been used. 5. Sauté sorrel in a separate pan with extra butter. Cool and chop. 6. Stir mushroom mix and sorrel through risotto along either parmesan. 7. Serve with a squeeze of lemon as Nd a drizzle of oil.