Preparation time: 10 minutes
Cooking time: 30 minutes
For 4 persons

Ingredients
250gr Arborio rice
150gr sliced white button mushrooms
150gr sliced oyster mushrooms
1 finely chopped onion
1 clove of garlic, finely chopped or use a garlic press
3 tablespoons of olive oil
1 tablespoon butter
½ glass white wine
750ml chicken stock
2 teaspoons Balsamon Oregano & Thyme Mustard
2 shot glasses Kalamata Balsamic vinegar
salt
freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Melt the butter in a small non-stick frying pan. Add the mushrooms and sautee on a high heat until nicely coloured. Add 2 shot glasses of Kalamata balsamic vinegar and season with salt and pepper. Heat the olive oil in a large non-stick frying pan. Add the onion and the garlic and sautée until soft. Add the rice and continue to cook for another 2 minutes, stirring continuously until well coated in oil. Add a little salt and the wine. As soon as it is absorbed add a cupful of stock. Again allow all the liquid to be absorbed, and then add another cup of stock. Continue the process until the stock is finished and the rice is creamy but still slightly al dente. A minute before removing it from the heat, add the 2 teaspoons of Balsamon Oregano & Thyme Mustard and stir in gently. Serve the risotto with the mushrooms in a deep plate and sprinkle with parsley.