Mushroom and thyme risotto is one of the classic Italian dishes that you can serve as a starter or main course.
You will need
- Non-stick frying pan
- Large pot
- Large wooden spoon
- Small ladle
- 400 g (14 oz) risotto rice
- 450 g (1 lb) mushroom, cleaned and thinly sliced
- 350 ml (12 fl oz) white wine
- 100 g (3 1/2 oz) grated, parmesan
- 1 litre (1 3/4 pint) of vegetable stock
- 1 medium onion, finely diced
- ½ leek, finely sliced
- 1 garlic clove, minced
- 2 tbsp of finely chopped thyme
- 85 g (3 oz) butter
- 2 tbsp of rapeseed oil
- Freshly ground black pepper
- 6 tbsp of grated parmesan cheese
- Few parsley leaves
- Pour the vegetable stock into a saucepan and simmer gently. Melt half of the butter in a large pot with thick bottom. Add rapeseed oil and saute mushroom, onion and minced garlic over medium heat until they are softened.
- Using wooden spoon stir in rice and turn up the heat. Rice will start to fry, so keep stirring it all the time. Continue cooking for 2 minutes, or until slightly translucent, pour the white wine and bring to the boil. Reduce heat and gently simmer until nearly evaporated. At that stage start adding the warm stock 1 ladle at the time. Allow rice to absorb all vegetable stock before adding more. Taste the rice from time to time to check if it’s cooked. If not, keep adding stock until the rice is cooked al dente.
- Add the remaining butter, and grated parmesan cheese and gently stir through. Season to taste with salt and freshly ground black pepper.
- Divide the mushroom and thyme risotto among warm plates. Sprinkle with grated parmesan cheese and Garnish with parsley leaves. Serve straight away.