Prep Time:	20 min.
Cook Time:	20 min.

Ingredients:

• 3 cups (750ml) vegetable stock
• 3 tbsp olive oil
• 2 large shallots, finely diced
• 2 celery stalks, finely sliced
• 1 cup (200g) arborio rice
• 1/2 cup (125ml) dry white wine
• 1 tsp ground coriander
• sea salt and pepper
• 4 oz (125g) oyster mushrooms, cleaned and sliced
• 4 oz (125g) wild mushrooms, cleaned and sliced
• 2 tbsp mascarpone or creme fraiche
• 1 tbsp chopped chervil or chives (optional)
• 2 tbsp freshly grated Parmesan

1. Bring the stock to a boil in a pan and keep it at a low simmer.
2. Heat 1 tbsp olive oil in a deep saute pan, add the shallots, and saute for 2 to 3 mins until softened but not colored. Add the celery and cook for another 2 mins.
3. Stir in the rice and cook for 2 mins. Pour in the wine and cook until it has been absorbed, then add a ladleful of the hot stock with the ground coriander and cook, stirring, until the liquid has been absorbed.
4. Continue to add the stock a ladleful at a time, allowing each addition to be absorbed before adding any more, until the rice is al dente (cooked but firm to the bite). The risotto should be very moist and creamy. Season with salt and pepper to taste.
5. Heat the remaining olive oil in a saute pan, add the sliced mushrooms, and cook, stirring frequently, until softened, then stir through the risotto.
6. Add the mascarpone or creme fraiche, stir, and divide the risotto between warm plates. Sprinkle the herbs and Parmesan over and serve.