Ingredients
• 300 g Arborio rice (for risotto)
• 1 fresh Italian lemon
• 200 g fresh mushrooms
• 2 tbsp extra virgin olive oil
• 100 ml dry white wine
• 2 cloves garlic, finely chopped
• Greek olives
• 50 g grated Parmesan (optional)
• Salt and pepper
• Fresh thyme for garnish
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