One Stir Bean and Shitake Risotto

This is an ideal quick lunch that gives you time to lay the table.  Use Carnaroli Rice and not Arborio.  Carnaroli Rice is a short grain rice, very similar to arborio, but less sticky and starchy and takes the ten minutes to cook.

2 cups Carnaroli Rice
3 1/2 cups Chicken Stock
50g Dried Shitake Mushrooms
100g button mushrooms sliced
1 cup broad beans shelled from 2nd skin
2 cloves garlic crushed
1 small onion finely chopped
1 tbsp butter
1 tbsp olive oil
Fresh ground pepper
1 tsp grated lemon rind

Heat the chicken stock in a saucepan till it boils, turn off heat and add dried shitake mushrooms. Leave to soak for 10 minutes.  

Wash the rice several times until water runs clean. Strain water through fine sieve and drain well.

Heat a heavy based saucepan, add butter and olive oil and when butter melts add onion and garlic. Fry gently till onion turns translucent.  Add rice, and grated lemon rind then stir so that butter and oil cover each granule evenly.  Add chicken stock and shitake, shelled broad beans and sliced mushrooms all at once and give just one quick stir.  Cover and cook rice for 1 minute high heat, then 9 minutes on low heat. Turn off heat, remove lid, cover with clean kitchen cloth, then press down lid over so that no steam escape.  Serve just after 10 minutes steaming.