Wild Mushroom Risotto

• 160g arborio rice
• 300g mixed mushrooms
• 1 onion
• 2 garlic cloves
• 100ml white wine
• 700ml hot vegetable stock
• 30g Parmesan
• 2 tbsp butter
• Fresh thyme

1. 1

   Heat the vegetable stock in a saucepan and keep warm over low heat throughout. Finely dice the onion and mince the garlic. Slice or tear the mushrooms.

2. 2

   Melt 1 tbsp butter with a drizzle of oil in a wide, heavy pan over medium heat. Cook the onion 5–6 min until soft and translucent. Add the garlic and thyme and cook 1 min more.

3. 3

   Add the mushrooms, raise heat to medium-high, and cook 5–6 min until they've released their liquid and it has evaporated. Season well.

4. 4

   Add the arborio rice and stir to toast it in the pan for 1–2 min until the edges look slightly translucent.

5. 5

   Pour in the white wine and stir until fully absorbed.

6. 6

   Begin adding the warm stock one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This takes 18–22 min. The risotto should be creamy and the rice tender with a slight bite.

7. 7

   Remove from heat. Stir in the remaining butter and the Parmesan. Season to taste. Cover and rest 2 min before serving.