Mushroom Risotto

Method

1. 1

   Brown the mushrooms

   Heat 1 tbsp oil in a wide 30 cm frying pan over high heat. Fry half the mushrooms for 4 to 5 minutes, turning occasionally, until deeply golden; repeat with 1 tbsp oil and the remaining mushrooms.

2. 2

   Season the mushrooms

   Return all mushrooms to the pan over medium heat, stir in the thyme and ¼ tsp salt for 30 seconds, then transfer to a plate.

3. 3

   Soften the onion

   Melt 25 g butter with the remaining 1 tbsp oil in a heavy pot over medium heat. Cook the onion for 5 to 6 minutes, stirring often, until soft but not browned.

4. 4

   Cook the garlic and rice

   Stir in the garlic and cook for 30 seconds over medium heat until fragrant. Add the rice and stir for 2 minutes until glossy with translucent edges.

5. 5

   Add the wine

   Pour in the wine and stir over medium heat for 1 to 2 minutes, until nearly all the liquid has evaporated.

6. 6

   Cook the risotto

   Add hot stock a ladleful at a time, stirring often and waiting until mostly absorbed before each addition. Continue over medium-low heat for 18 to 22 minutes, until creamy and the rice has a slight bite.

7. 7

   Finish the risotto

   Stir in the mushrooms, remaining 25 g butter, Parmesan and remaining ¾ tsp salt over low heat for 1 minute, until the cheese melts and the risotto is creamy.

8. 8

   Taste and serve

   Taste and adjust the seasoning with salt while hot, then loosen with a splash of hot stock until the risotto flows slowly across the plate. Serve immediately with extra Parmesan.

Tips

• Use a wide frying pan so the mushrooms brown rather than steam, and cook them in two batches.
• Keep the stock hot throughout cooking so it does not slow the rice.
• Stock and Parmesan vary in saltiness, so taste before adding any extra salt.
• A finished risotto should flow slowly across the plate, not sit in a mound.

Swaps

• Use chestnut or portobello mushrooms for some or all of the mixed mushrooms.
• Swap the thyme for finely chopped rosemary.
• Use dry vermouth instead of dry white wine.

Storing

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of stock or water, stirring often until piping hot and creamy.