Wild Mushroom & Thyme Risotto

Ingredients

• 300g Arborio rice
• 400g mixed wild mushrooms (or chestnut)
• 1 onion, finely diced
• 3 garlic cloves
• 100ml dry white wine
• 1 litre hot vegetable stock
• 4 sprigs thyme
• 60g Parmesan, grated
• 30g butter
• 2 tbsp olive oil

Method

1. Sauté mushrooms in olive oil until golden; season and set aside.
2. Soften onion and garlic in butter; add rice and toast 1 min.
3. Add wine; stir until absorbed. Add stock ladle by ladle, stirring constantly, 18–20 min.
4. Stir in mushrooms, Parmesan and thyme leaves; season and serve.