In a large skillet, heat the olive oil over medium heat. Add the local mushrooms and sauté until they are golden brown, about 5-7 minutes. Stir in the confit garlic and chopped rosemary, cooking for another 2 minutes. Remove from skillet and set aside.

Cook the Rice

In the same skillet, add Arborio rice and toast it for 1-2 minutes, stirring frequently. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Stir in the sautéed mushrooms, confit garlic, lemon zest, and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes.

Serve

Plate the risotto and garnish with microgreens before serving.