Wild Mushroom, Thyme & Parmesan Risotto

Earthy mushrooms, fresh thyme and Parmesan make this creamy risotto just the thing for a cooler autumn evening.

Serves 4 | Prep: 15 minutes | Cooking: 35 minutes

Ingredients

• 300g risotto rice, preferably Arborio

• 400g mixed mushrooms

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 litre vegetable or chicken stock

• 150ml dry white wine

• 60g Parmesan, finely grated, plus extra to serve

• 40g unsalted butter

• 1 tbsp olive oil

• Small handful fresh thyme

• Small handful fresh parsley

• Salt and freshly ground black pepper

Method

1. Clean and roughly slice the mushrooms. Heat the stock in a saucepan and keep it gently simmering while you prepare the risotto.
2. Heat the olive oil with half the butter in a large frying pan. Add the mushrooms and cook over a fairly high heat until golden. Add the garlic and a few thyme leaves for the final minute, then remove around a third of the mushrooms and set aside for serving.
3. 3educe the heat and add the onion to the pan. Cook gently for around five minutes until softened. Add the rice and stir for a minute, coating every grain in the buttery mixture.
4. Pour in the white wine and allow it to bubble until almost completely absorbed. Begin adding the hot stock, one ladle at a time, stirring regularly and waiting until each addition has been absorbed before adding the next.
5. Continue for around 18 – 20 minutes, until the rice is creamy but still retains a little bite. You may not need every last drop of stock.
6. Remove from the heat and stir through the remaining butter and Parmesan. Season to taste, cover and leave to rest for two minutes.
7. Spoon into warm bowls and finish with the reserved golden mushrooms, fresh parsley, a few thyme leaves, plenty of black pepper and an extra grating of Parmesan.

Serve immediately – preferably with the remainder of that bottle of white wine.