Risotto with Sicilian lemon and Auvergne mousserons

Preparation: heat 4 to 5 tablespoons of olive oil in a saucepan or sauté pan, then pour in the contents of the sachet. Sauté for 2 to 3 minutes. Gradually add 1 liter of hot stock (or water) and simmer, stirring occasionally, until the stock is completely absorbed (Al Dente: 18 minutes / Fondant: 22 minutes). Add salt to taste. Add a knob of butter or a spoonful of crème fraîche and a sprinkling of grated Parmesan. Serve immediately!

Ingredients : Carnaroli rice from Italy 94,7%, Dried muskmushrooms from Auvergne (Marasmius Oreades) 2%, Lemon from Sicily 0,7%, Onion, Leeks, Parsley, Turmeric. May contain traces of nuts, gluten, celery and sulfites.