Heat a pan, suitable for cooking risotto, over a high heat. Add enough olive oil & butter & sauté the mushrooms. Once cooked, remove the mushrooms from the pan and set aside.

Using the same pan, add an extra knob of butter and cook the spring onions until translucent

Add the rice to the pan and stir. Add the wine and thyme and allow to cook until all the liquid is absorbed. Over a medium heat, add two large ladles of stock at a time, stirring continually.

Once the liquid has been absorbed, add another two ladles of stock and continue the process until the rice is cooked. After about 10 minutes of cooking the rice, place the mushrooms back into the pan with rice and remainder stock.

Once the rice is cooked, remove the pan from the heat.

Add the butter, cream, cheese, lemon juice/zest, parsley, salt and pepper without stirring.

Allow to rest for 5 minutes, covered with a lid or tinfoil. Once rested, stir the risotto pan to incorporate the ingredients

Serve immediately with a glass of the 2017 @leopardsleap Culinaria Chenin Blanc