INGREDIENTS
1
Garlic clove
1 tsp
Lemon, zest
1
Shallot
1/2 cup
Shiitake mushrooms
2 tsp
Thyme, fresh leaves
3 cups
Vegetable broth
1 1/2 cups
Arborio rice
1/4 tsp
Pepper, ground
1 tbsp
Olive oil, extra virgin
1 tbsp
Butter
1/4 cup
Fontina, grated
2 tbsp
Parmesan, grated
1/3 cup
White wine