Mushroom Risotto

Ingredients

• 250G mushrooms, roughly chopped
• 4 Tbsp butter
• 1 Large onion, finely chopped
• 4 Cloves garlic, finely chopped
• 1 Tbsp dried thyme
• 2 Cups arborio rice
• 1/2 Cup grated parmesan
• 1 Tbsp parmesan cheese powder
• Salt and pepper to taste
• 1 Handful fresh parsley, finely chopped
• 4-6 Cups mushroom/chicken/veg stock

Method

1. 1 Add your stock to a pot and heat up. Once hot, lower the heat and keep the stock warm.
2. 2 Set a separate pan to medium-high heat.
3. 3 Once hot, add mushroom and do not touch for 4-5 minutes. Any water within the mushrooms will be released and the mushrooms will start to brown and crisp up.
4. 4 Once brown and crisped up, add the butter, onion, thyme, garlic and a good pinch of salt. Sauté for 5-10 minutes until the onions have softened.
5. 5 Add the rice and toast for about 5 minutes then turn the heat down to medium-low.
6. 6 Slowly ladle in the stock, stirring and making sure the stock is fully absorbed before adding the next ladle. Repeat this until the rice is fully cooked through and has reached your desired consistency. This normally takes 20-30 minutes
7. 7 Add the cheese and cheese powder along with the parsley.
8. 8 Taste for seasoning and adjust accordingly.
9. 9 Serve immediately!